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COPYRIGHT DEPOSre 



fwo OoDies rtct;o(»By 

OCT. 14 1905 

ct. AXfii m^ 

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Copyright, 1905 
By Max Kuhn, New York 




A HINT FROM Mr. MAX KUHN, 
Ckief Controller of tke Waldorf- Astoria, 
concerning a metKod of keeping everyooay nappy 
■wno IS engagea in tne conduct of a Hotel, Caie, 
or Restaurant 



New York 

1905 



PRICE, ONE DOLLAR 



DEDICATION 

To the peace of mind and to the 
well-being of that goodly company 
of genial, generous men who, in the 
best sense, keep open house for the 
convenience of their fellows — to 
the happiness of the hotel proprie- 
tors of our happy land — this book 
is appreciatively dedicated 



i 



T IS NOT difficult to be happy when 
everything is going along smoothly. 

But no man can be happy whose guests 
are growling because they are so badly served; 
whose help are discontented, and suspicious 
each man of his fellow; whose exchequer often 
suffers the loss, not only of the profit on the 
wine and the bird served his guest, but, of the 
entire cost of the dinner itself, for the fowl 
might as well have flown out of the window 
with all its trimmings, side-dishes, entrees and 
desserts, so far as his ability to account for the 
loss of them is concerned. 

It is, indeed, difficult to make things go 
smoothly in a large hotel or restaurant where 
hundreds, often thousands of meals are served 
daily ; and every portion of every meal must be 
scrupulously accounted for. 

The interests of the house must be rigorously 
guarded; the system of accounting must be 
kept simple — complicated accounts mean extra 
expense; the waiter's rights must be respected 
if good men are to be retained, and more im- 
portant than all, the gtiest must be pleased. 

This book explains how the Kuhn Checking 
System contributes to the happiness of all who 
own, serve or patronize hotels and restaurants 
of the higher class, large or small. 




e '"p r opr i e tlD y^ 



HE Controller had just made his daih^ 
report, showing clean sheets. No dis- 
putes. An increase of receipts. Every- 
thing balancing to a cent. The money all in 
the safe. 

The smile of satisfaction was j list passing from 
the face of the Proprietor when he turned with 
sudden energy to the Controller and said: — 

" How do you account for this wave of good 
luck, Mr. D.? Business has grown. There are 
no complaints. Everything runs smoothly?" 

" I guess it's the Kuhn Checking System," re- 
sponded the Controller. " I never saw anything 
like it. Everybody's happy, and now you're 
happy, too. The dining-room was never so full 
as in these days — and new people every day; 
the waiters are contented, and do their work 
more quickly and satisfactorily. Yes. It is the 
Kuhn system." 

It is worth while interviewing the other 
factors in this case of "All happy." 



DECLARE," said the guest to his friend, 
" as one who has perforce become a con- 
stitutional kicker, that I never remember 
to have been served with greater promptness or 
in better fashion. Do you recollect how quickly 
that cocktail arrived? I was afraid from past 
experience — but I won't go into that — this 
waiter fooled me, and my thirst was quenched 
before I had begun to realize that I was actually 
thirsty. And all the rest of the meal — nothing 
was cold that should have been hot— just right! 
Quick service does it all! Well, John gets his 
tip this time, and a good one, too! I'll tell the 
boys about this service." 

He didn't know the Kuhn Checking System 
was the cause of his happiness. But it was. 




mm 





^ r^.KecKe 




Y jove! I don't understand it. They're 
not the best crowd of waiters I ever 
came across — no, 'tisn't that, for some 
of 'em used to be as ugly as the devil and 
the boss hasn't shipped all the ugly ones. 
But somehow or other, I haven't had a shindy 
with one of 'em for a w^eek, and I'm blest if I 
know why, unless it's because I haven't had any 
chance to fight with 'em about their accounts. 
It must be that new Kuhn Checking System — 
and I didn't like it at first. I was used to that 
other way we had — but things would never come 
out right, and the waiters would put it up to 
me, and I'd swear they were thieves, and we 
lived a monkey and a parrot life all the time. 
'Tisn't so now! Of course, I have to be careful 
what I check up against a waiter, for he has his 
receipt to show, but I'd rather get along easy 
and have 'em all happy." 




'(^AhT^iter'^ 



HAT was a good one," said the waiter, 
as the guest went out. "I'll just blow 
on it for luck. He didn't grudge it, 



either — said he'd come again, which they don't 
say always. Guess I'll look out for him — he's 
worth while. Didn't do any more than ordinary 
to please him, either. But that new check sys- 
tem they started a week ago seems to make it 
easier to get what's wanted and nobody gets 
mad, so I can work cheerful and quick, and I 
guess that's what does the business for I've 
made more this month than any so far since I've 
had this job. And I haven't been called a thief 
since the new system w^as adopted, either. Got 
my receipts to prove my own day's work. Guess 
they're all happy. I know I am." 




IFE is really worth living, Mr. Boniface. 
For the last week I've had my accounts 
balanced every night on time. No kick 
with the controller or with the waiters, while 
the bar checks come in as correct as a die. I'm 
out on time. Money and the vouchers in the 
safe. An easy conscience and a good digestion. 

"By jove! I believe if you were to ask me 
to choose between a raise in salary with the old 
check s}'stem and the new Kuhn system at my 
present pay, I'd say: 'I'm happy as it is; 
please let well enough alone.' And don't 
you see how the receipts from the dining- 
room and bar are growing? It seems ab- 
surd, but I beheve that the Kuhn system is like 
oil— it lubricates everybody and everything. 
They all work better, do m^ore, please the guests 
better, and so we're all happy." 



A DESCRIPTION 

of the Kuhn Checking System, 
used in the Waldorf-Astoria, and 
in many other leading hotels and 
restaurants throughout the country 



THE 

KUHN CHECKING SYSTEM 

AT WORK 

We have heard of a great society, with thousands 
of members throughout the United States, which is 
called The Sunshine Society, and we are led to think 
that if things inanimate are entitled to membership, 
the Kuhn Checking System is eminently eligible, for, 
as we shall have no difficulty in showing, the system 
spreads sunshine wherever it is adopted. It is our 
purpose in the following pages to describe the Kuhn 
system at work and to, as clearly as possible, demon- 
strate its great superiority to anything else which has 
been hitherto called system in hotel and restaurant 
checking and accounting. 

THE TOOLS 

OF THE SYSTEM 

There are but four simple appliances which go to 
make up this extraordinary system. Simple — yes, 
just as simple as a close study of the requirements of 
the complicated business of a modern hotel can make 
them. 

The simpler a device is, the more certainly will it 
solve complicated matters, and the thing which seems 
utterly commonplace in its simplicity is often the very 
charm of a system which does what it pretends to 
do, namely, cause the machinery of a business to run 



20 



All Happy 



smoothly and accurately. Hence it is that we lay 
great stress on the minute details of the Kuhn system, 
few though they be. The four appliances requisite 
to the use of the system are : A patented Guest Check, 
which in every detail is the product of thought and 
experience, despite its seeming entire simplicity, a 
patented checking sheet record, a box of patented 
dies, the box of which is in no sense novel and has 
but special virtue of careful and thorough manufac- 
ture, securing its maximum wearing quality, and 
finally, a cashier's record. 

As things are naturally complicated in their crude 
shape, and as simplicity is always a process of refine- 
ment and concentration of thought and purpose, so 
these four appliances meet every requirement of 
practice that an almost infinite variety of demands 
could suggest. 

iHE CrUlLSl C^tllliLyK. (Sample on opposite page) 

Patented May 21, 1901 

To begin with, the weight and finish of the card 
stock is the result of the fullest experience in the 
demands of such a service. 

Again, Mr. Kuhn could have these checks manu- 
factured by an ordinary printer and thus appear to 
save considerable money. Why, then, does he prefer 
to have them made by a Bank Note Company? 
Simply because a bank note company realizes, as no 
other printer can, the value of the individual check. 
Making, as they do, bank notes and numbering them 
so that each one stands for its face value, the im- 
portance of entire freedom from the duplication of a 
number is more fully impressed upon them than 




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wmno. 318 



HAMILTON MNK NOTc ENo. « r>T>a a, Kiw TonK, Ktiha Patent. Hky 2t. 1901. 




fc^pjo^n*^^'''^'**' 



All Happy 



2?> 



upon any other class of printer. Any hotel pro- 
prietor will realize in a moment the great disadvan- 
tage of the duplication of a number in a series of 
checks, for the opportunity for fraud is almost un- 
limited if a waiter can get hold of a duplicate check, 
the existence of which the auditor and checker has 
no knowledge whatever. This is a bane of all the 
other so-called checking systems, and was the cause 
of all the trouble at the Marlborough. 

The clipping on next page is part of a reproduction 
of the report printed in the New York Daily Tribune 
of November 4, 1904. 

Similar reports were printed in the other daily 
papers published in New York. 

The following reproduction is part of the report 
published in the New York American and Journal: 



(.ona Search for Evidence 

ie aiYosts form tlie climax to expert de-j 

ive researches lasting almost a month. | 

About four weeUs ago* H. L. Sutter, the ho-| 
tel stewarcl.raa' across disci'epancies ini 
the accounts of. Miss Nellie Nolan, the 
rath.skeller checker. He figured tediously, 
bttt vainly. 

Then House Detective Madden was en- 
listed and he engaged several private de- 
tectives, who are regularly in the raths- 
keller, whi!e Madden himself watched. 

The Marlborough employs the Hicks sys- 
tem of checking. Each waiter is supplied 
with a book of checks with the prices of 
various foods and drinks printed thereon. 
If an article of food costing 50 cents were 
ordered by a waiter and delivered to him, 
the, checker would tab it and the waiter's 
check, would be marked 




EEN PAGES. 



Copyrisht, 1904, 
by; The Tribune Association, 



MANY ARRESTED IN HOTEL 



'I FRAUDS IN MARLBOROUGB 



Five Waiters and Checker Takeiir— 
Charged with Stealing $10fiOO, 

Upper Broadway was startled at mldnlirht 

' yesterday by a force- of Tenderloin police swoop- 

I in^ down on the Marlborough. All sorts of 

! rumors were afloat, and by the time the wagon 

\ had been backed up to the sidewalk, hundreds 

f were elbowing each other to get a better view 

of the paid on the rathskeller of the hotel. Five 

waiters and a woman checker .were arrested 

charged with conspiring to defraud the hotel 

The ringleader escaped earlier in the day. 

For some time the hotel management has been 
aware that the receipts from the rathskellei" 
were- not as great as they should be. The 
house detective investigated and found that th© 
waiters were "knocking down." To get 
stronger evidence he employed some private fle- 
tectiveSj who gathered enough proof of cheat- 
ing on the part of the waiters and checker to 
warrant an arrest. It was planned to arresti 
each one separately, but yesterday noon the 
ringleader, a waiter nam.ed IVIcCtine. disappeared 
and is now believed to be somewhere in New- 
Jersey. V/ord was sent to the Tenderloin sta- 
tion, and after a conference 'between the hcrtel 
manager and the police it was decided to m&ke 
the wholesale arrest to prevent the others from 
escaping. This was done soon after midnight. 
The rathskeller was crowded at the time, and 
the entry of Ave plain clothes men and six 
uniforrr.-5d men created excitement and some- 
thing of a panic. , A^r^f^nr, 
It Is charged that between $8,000 and ?10,W« 
was stolen by means 
)orif>p* "-becking. 



AllHappy 25 

The statement in the American and Journal that 
the prices of the various foods and drinks are ''print- 
ed'' on the checks, is somewhat erroneous. The 
prices are not " printed'' on the checks ; the " checks " 
are ruled slips of paper and the "prices of the vari- 
ous foods and drinks ' ' are stamped or written thereon 
by the checker as the orders are delivered. 

The manipulation of the receipts by "forged" or 
"fraudulent" checks, as it is stated to have hap- 
pened in the Hotel Marlborough, is quite feasible to 
defeat the " system" stated to have been used there, 
because such checks may be obtained of any printer 
or in almost any stationery store. So it is, of course, 
not difficult for any employee of such house, who 
wishes to practise such deceit, to obtain them, and 
the trick is very simple. The waiter having pro- 
vided himself with such duplicate checks and secured 
the assistance of the checker, uses one of those checks 
in his transactions with the guest and another in his 
transactions with the cashier. The food and drinks, 
etc., ordered by the guest are stamped on the check 
presented to the guest, and the amount thereon is 
collected by the waiter. This check is then destroyed. 
The other check is used " /o turn in;" that is, some 
nominal sum which the waiter chooses to allot to 
the hotel proprietor from the- amount collected by 
him from the guest is stamped thereon and the 
amount paid to the Cashier. 

How would you like to be the proprietor, where 
such a system of checking is practised? 

By this method the number of checks and the 
amounts on the checks "turned in" tally and no one 
can possibly determine (only suspect) which waiter 



26 AllHappy 

is "knocking down" and what amounts. The de- 
ceiving waiter has only the trouble of being certain 
that he destroys the duplicate check he used in his 
transactions with the guest. 

Such manipulation is not possible where the Knhn 
Hotel Checking and Controlling System is employed. 
The checks in this system are protected by United 
States Statutes , no one except an institute particu- 
larly licensed or authorized by a written document 
may print or sell Kuhn checks. To make it still 
more safe, these checks are printed by a Bank Note 
Company (chartered for that purpose) in the same 
manner and with the same safeguards as bonds or paper 
money is printed, so that it would be quite impossible 
for anyone to counterfeit such checks. Moreover, 
in addition to these checks, other devices are em- 
ployed in the Kuhn Checking and Controlling Sys- 
tem whereby the use of any such duplicate or coun- 
terfeit checks would be immediately detected (only 
one check could be "tampered with" and no more) and 
not only the deceiving waiter, but also the checker 
or any other person who might co-operate with him 
would be "discovered" with absolute certainty. 

The Kuhn system secures and insures quick service, 
so that the guest returns, yes, and tells his friends, 
and so patronage grows, for nothing succeeds in a 
hotel or restaurant like the success of quick service. 



AllHappy 27 

OTHER ADVANTAGES OF THE 
KUHN GUEST CHECK 

The user of the Kuhn Checking System can rest 
assured that he will never be troubled by the presence 
of checks of duplicate number. 

Printed on a fine quality card board, with a rich 
black ink, numbered in red, on both check and 
coupons. 

One, two, three or more coupons at top, one 
coupon at bottom, each coupon one inch in width. 

Each coupon is numbered. Writing space is 
regulated by number of coupons desired. 

Waiter checks, 8K inches long by 3^ inches wide, 
three coupons at top and one at bottom, has 4^ 
inches writing space with 12 lines for entries. 

Size of check 8K inches long by 3K inches wide. 

PRICES OF GUEST CHECKS 



5,000 i. 


•eliveri 


ed at 


one 


time, 


$2 


•75 pel 


• 1000 


10,000 


a 


u 


a 


u 


2 


■50 


a 


25,000 


u 


a 


u 


u 


2 


■25 


u 


50,000 


u 


« 


u 


u 


I 


•85 


u 


100,000 


u 


u 


u 


a 


I 


•75 


u 



Any additional inch in length to the above sizes 
charged for at rate of 1 5 cents per thousand checks. 

Supplemental orders for waiter numbers that may 
run short, filled at original contract price. • 



28 AllHappy 

THE CHECKING RECORD (See folded leaO 

Patented July 22, 1902 

The ruling on the sheet is such that each waiter, 
known by number, is given a section of three or more 
short columns all to himself; it having been prac- 
tically demonstrated that a division of a long column 
into thirds and a grouping of the thirds very greatly 
aids the eye of the checker in quickly and accurately 
stamping the different amounts to be charged against 
the waiter. It also appears quite evident that each 
waiter's record can be far more quickly taken in by 
the eye at a glance than it could be if in one long 
line. The next and main feature of value is the 
decimal arrangement across the sheet so that, if a 
waiter's number is thirty-seven, the checker knows 
in an instant where to locate it, as in the horizontal 
line of thirties and in the vertical row of sevens. 
The great value of this arrangement is evident when 
a guest is hungry and thirsty, and the waiter and 
checker must co-operate to make necessary records 
in the shortest possible time. This will be manifest 
more certainly as we come to follow the system 
through its workings. 

In the left-hand corner at the top of the sheet will 
be found the number of each checking sheet, which 
in itself is a guarantee of the integrity of the record 
of each day's work; for the auditor will hand the 
checker, checking sheet No. 777, let us say, for a 
day's record, and that sheet and that only, must be 
turned in at the end of the day with its full record 
of items. With this safeguard it is impossible to 



•AllHappy 29 

substitute any other sheet and leave off certain 
items to conform to a dishonest understanding with 
some waiter to leave off certain charges from his 
guest check; for, as in the case of the guest check, 
so in the case of the checking sheet, the sheet No. 
777 must be returned and all items must tally with 
the items on the waiter's checks. 

No other system in use has this safeguard. 

THE DIE-STAMP 

Patented, July 22, 1902 

This little stamp is an important part of the system 
and is much superior to any other in use. It is com- 
posed of a metallic handle having flanges set in 
position to embrace a rubber type-block, which is set 
between the flanges and secured to the handle by 
pressing the flanges together upon the type-block. 
This makes a permanent stamp, entirely unlike any 
other in existence, as will be found upon comparison. 



,/fh^'KUHN" 




CHECKING SYSTEM 

PAT MAY 21 01 
PAT. JUL 22'Oa 




This is only another instance of the eminent supe- 
riority of the Kuhn Checking System in all its parts. 

The fourth appliance used by the System is the 
Cashier's record sheet, which needs no further de- 
scription than will be given as its place in the 
working of the system is described. 



30 



All Happy- 



AUDITOR AND CHECKER 

The day's business begins when the auditor fur- 
nishes the checker with his day's checking sheet and 
his quota of waiters' checks. As hinted above, each 
waiter is known by number, and the Kuhn system 
is furnished to each proprietor upon the basis of the 
number of waiters he employs. Thus, the auditor 
hands the checker a certain number of checks for 
each waiter, and the checker takes his station with 




the checking sheet spread out before him and his box 
of price dies conveniently at hand. The number of 
the checking sheet and the date are previously filled 
in by the auditor, and his work on the system is done 
until the sheet comes back at the end of the day with 
its vouchers from the departments. 

Another glance at the box of dies will repay us. 
This box is made of well-seasoned, highly polished 



All Happy 



31 



oak, and contains any number of dies required, 
arranged ten to each row, for convenience. 

Here, again, the decimal system works to ad- 
vantage, enabling the checker in an instant and 
accurately to put his hand on just the right price 
die wanted. Every box has a drawer at bottom, 
containing the inking pad. This is really a self-inking 
device, as the dies are always put in with rubber end 
down, and are thus always inked ready for im- 
mediate use. 

The following sizes of boxes are carried in stock, 
complete with any color of inking pad fitted to 
drawer. 

PRICES OF BOX AND INK PAD WITHOUT DIES 

No. 20, Cigar Box to Contain 20 Dies, $2.50 



No. 30, " 


30 ' 


3.00 


No. 40, 


40 ' 


3-50 


No. 70, " 


70 ' 


4-50 


No. 80, " 


80 ' 


5.00 


No. 10, " 


100 ' 


5-50 


No. 12, " 


120 ' 


' 6.00 


No. 15, " 


" ISO ' 


7.00 



CHECKER AND WAITER 

A waiter can not do business till he gets his day 
supply of checks from the checker. Waiter No. 318, 
we will say, receives his bunch of checks all printed 
with his number in five different places on each 
check, viz., on the check itself and its four coupons. 
There can, of course, be no doubt at any time to 
whom any single piece of this check belongs, for the 
number always identifies and fixes the responsibility. 



32 AllHappy 

Furthermore, the checker records the fact that 
Waiter No. 318 received checks inclusive of the follow- 
ing numbers; let us say, 931 to 950, making twenty 
checks, for which he signs his name and is held re- 
sponsible. The individual number of each check is 
stamped by the bank note company who makes it 
five distinct times on each check, so that there is a 
double check on each waiter — his own number and 
the check number are on each piece of the check. 
.The Hamilton Bank Note Company's name, which 
appears in print on each check, is a sufficient 
guarantee that no duplication of a check number 
will be found, so that complete returns must be made 
upon the twenty checks charged to Waiter No. 318, 
and he has no other check with which to defraud the 
proprietor and destroy his own usefulness as a 
waiter. Temptation to petty thievery is therefore 
almost entirely eliminated by this system, as will 
appear still more clearly as we watch the work. 

Thus equipped with twenty checks of his own and 
charged with them, the waiter No. 318 begins his day's 
work, pausing only to count and identify the checks 
with which the checker has charged him, because 
he knows he will be held to a strict account for 
each check and each coupon. 

WAITER AND GUEST 

Confidently, serenely, perhaps more or less obse- 
quiously, the waiter approaches his first guest, for 
he is equipped to do business, knowing that he can 
count upon the speedy and full co-operation of all 
the servants, heads of departments and attaches of 



AllHappy t,^ 

the house. He has had no quarrels with any one 
during the previous day, and hence no one is trying 
to "do him" out of his tip by aggravating slowness 
or convenient failure to hear what he ordered. 
Check in hand, he awaits the selection of the patron 
of the house who perchance has never taken a meal 
there before, and who consequently thinks he must 
bluff the waiter in order to get any kind of prompt 
and intelligent service. 

"Four cocktails. Four Oysters on the half shell, 
and I'll give the rest of the order later; but bring us 
the Cocktails quick." 

Down goes the order on the body of the check, the 
cocktails on the top one of the shorter lines, at the head 
of the check, and the half shells on the first long line. 



WAITER AND CHECKER 

He's off to the checker and announces " Four cock- 
tails," at the same time presenting the check which 
the checker quickly stamps opposite the wine item 
the proper amount, and also opposite the food 
item its cost. This wine item is also stamped on 
top coupon and both on the checker's record in 
Waiter No. 318's space. This is done in a trice. 



WAITER AND BARKEEPER 

The waiter is away again, detaching the coupon 
as he hastens, and with his order to the barkeeper 
presents his coupon. The drinks are furnished; mean- 



34 AllHappy 

while the waiter orders his oysters, not stopping to 
wait for them to be opened, but hastens back with 
his cocktails, and the check in the waiter's hand looks 
like this: 



•Hr 
WAITER NO 

318 



CAFE 



Eubn Patent, May II, 1«01. 



o . 

uiO 

xz 
o 



WAITER NO. 

318 



CAFE 



Cubn Patent Afaj 21, 1901. 



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WAIISH'R 318 

"•MlLTOh BAMk NOTB ENO. « »'T'a CO., nSw VOBK. 



Kvlm Patent, Hay 21.1901. 



AllHappy oy 

WAITER AND GUEST 

An expression of pleased surprise crosses the face 
of the guest as he sees the cocktails coming, and after 
the drinks he furnishes the other items of the Dinner. 
Down they go on the check, one below the other: 
"Two Mongol Soup, Two Striped Bass, Two Lamb 
Steak Saute, Two Potatoes Laurette." By this time 
the oysters are ready, and the waiter, passing the 
checker's desk, shows his check. The checker notes 
the oysters, and stamps the amount on the check 
opposite the item, and at the same time as the 
second item in the waiter's space on the checking 
record. 



AGAIN THE SMILE 

as the oysters appear and are enjoyed. Meantime 
the waiter may have had more guests to look after. 
A couple at the table across the way and a party of 
four yonder ; but there is no confusion, for the system, 
easily followed, easily keeps the way clear for those 
who serve and those who eat. Finally, 



38 AllHappy 

THE SUBSTANTIALS OF THE 
MEAL APPEAR 

and with them a quart of champagne, and the check 
in the waiter's hands now looks Hke this: 



W&ITER NO. 

318 



CAFE 



Kuhn Patent, May 21, 1901. 



So 




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TABICNO. 




DATE 



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wumso. 318 

HAMILTON MHK HOT* EN^ • P'T'ft ^t » 



Kuhn Patent. Hkt n. iwi. 



AllHappy 41 

Two coupons are now gone, and two wine items 
are noted in the body of the check, while the 
checker's record shows all these items charged 
against the waiter, and the barkeeper or clerk has 
two coupons as his voucher for the wine served and 
recorded on the body of the check. 

JUST THEN 

the guest finds himself without his favorite brand of 
cigars, and a beckoning motion brings the waiter. 
"Four perfectos, if you please," and the waiter 
notes with his inward smile of satisfaction that the 
guest is no longer monosyllabic. It isn't the wine 
that has mellowed him, either — at least not alto- 
gether; the service has been faultless. So away 
travels the waiter with even more elastic step and 
with visions of the " good one " that seems likely to be 
coming. To the checker again 

FOR THE CIGARS, 

as in the case of the wine. A quick stamp opposite 
the name of the item, and again on the last of the 
coupons, and finally on the checker's record, and the 
waiter is off, with his coupon ready, to the cigar 
counter. The coupon is delivered as the cigar clerk's 
voucher, who returns them at the close of the day, 
and their total has to agree with the cashier's cash. 
With the cigars purchased for the coupon, the waiter 
makes his happy way back to his guest who by this 
time is stirring his after-dinner coffee and quite ready 
for a light. 



42 AllHappy 

''CHECK, please;' 

says the genial gentleman who, with his friend three- 
quarters of an hour ago came into the cafe with a 
crouch, expecting nothing but what he had received 
elsewhere so many times before — bad service, delays, 
cold dishes and a poor dinner altogether. "Check, 
please, and, by the way, that's a very good cigar." 
And now the check, which the waiter presents, 
is completed , appearing as shown on next page. 










ML 









m. 



125_ 



M 



loa 



825. 




WAITEUO. 318 

„;«,uTO-.iANKHOTeENa.*p.T-ft *. «w .o«<, KUui Patent MW 2t.W01. 




ttay2i.l«»- 



AllHappy 45 

All the coupons are gone ; all of them matters of 
record to protect the bar and the cigar stand and 
the waiter from any unjust aspersion on their in- 
dividual honesty. The column is footed by the 
checker or cashier in red ink on the face of the check, 
and bottom coupon as well, a fifty-dollar bill forth- 
coming to cover the amount. With a light heart the 
waiter hurries to the cashier. He stamps the face 
of check and the coupon at the bottom, detaches it 
and hands it back to the waiter with the change. 
The coupon is used to identify the correct amount 
for guest, afterwards kept by waiter as a receipt. 

All is well ; the records are perfect, the waiter and 
the cashier have final vouchers for the complete 
transaction, and the guest leaves such a "good one" 
on the tray on which his change is brought that the 
outwardly imperturbable face of the waiter but just 
conceals his inward glee as he graciously assists his 
benignant patron to depart. Was there ever a better 
example of 

ALL HAPPY? 

Where can dissatisfaction arise? Everybody has 
his due — the guest has his dinner, his wine, his cigars 
and his quick and delicate service ; the waiter his 
tip and his voucher for the rest of the cash; the 
cashier his money and his record of how he came 
by it ; the barkeeper two little coupons that are as 
good as gold, and the cigar man likewise; and the 
checker has the waiter charged with every item, so 
that when footed it must correspond with the amount 
that stands on the waiter's coupon, reposefully wait- 



46 AllHappy 

ing the day of reckoning, in his waistcoat pocket; 
it must also correspond with that same amount on 
the check in the cashier's record and certain items 
of it checked off against the bar and the cigar stand, 
and the rest is charged to the kitchen. While the 
proprietor, who now and again is seen among his 
guests and his employees, finds every face alight and 
everybody happy, and he knows that to-morrow 
morning the cash and the record will be in his safe 
as complete and snug as if he had personally over- 
seen every transaction, from the kitchen and waiter 
to the guest passing out at the street door. How 
different is all this from the 

OLD SYSTEM 

where the checker must write or stamp upon the 
guest's check, then upon a separate duplicate and 
enter with pen or pencil upon the duplicate the 
waiter number and the check serial number, then 
upon the guest's check the number of the duplicate, 
causing great delay and every possibility for error 
and fraud. 

And then think of the scene in the dining-room or 
cafe. 

Hot and dry, hungry and thirsty, the guest sits 
down to a table and orders something to drink, and 
perhaps his meal. But he says, "Bring me that 
cocktail right away." Away speeds the waiter, and 
is gone, and is long gone. Is he lost? What's the 
matter? Hotter, thirstier, angry and more so, 
he waits, calls the head waiter, protests. Just 
then in comes the waiter, and the storm subsides, 
but peace has left the breast of the guest, and — 



AllHappy 47 

What was the trouble? The imperfect checking 
system was at the bottom of it. Poor system causes 
delay at every turn; this makes the help irascible; 
hence more delay; mistakes are made, still more 
waiting, and so it goes on under the old system. 

TO THE AUDITOR 

At the end of the day's business, the Auditor de- 
taches the sheet in Checker's Record upon which the 
day's sales are recorded, collects the Coupons from 
the Wine, Cigar and other Departments to which 
they may have been issued. 

The Cashier turns over to him all the checks re- 
corded in his record for the day. 

His first operation after assorting Coupons and 
Checks under Waiter Numbers and in Series is to see 
that all Checks given out at beginning of day are 
either returned unused by waiter, or properly en- 
tered in Cashier's Record as having been paid or 
charged. 

He then compares the Coupons with the Checks 
from which they were detached, to detect any dis- 
crepancy or error that may exist. 

The total amounts on all the checks when added 
together, must equal the total footings of Checker's 
Record Sheet. 

The Coupons from each Department must be 
added together to determine the amount of sales of 
Wine, Cigars, etc. 

Then each check is compared with Cashier's 
Record, which total footing also agrees with total on 
Checker's Record Sheet. 

This establishes a Triplicate Control. 



Cashier's Record used in connection -with the 

KUHN Checkirtg and Controlling System (Patented.) 



298 



Cashier 

Oasm 

Send orders to Max Kuhn. Controller. Waldorf Astoria, New Yoik^ 



Charges 



Check 
No. 



Total 
Cash 



Wine 



Food 



Cigars 



Room 
No. 



NAME OF GUEST 



Total 
Chaiges 



The full depth of page is 13% inches. This 
sheet represents width of page, ruling and 
printing exactly. The book contains 300 pages. 

This Record is made by the Cashier, who enters the amount 
of each check as he receives it. j - . 

The total amount of check is entered either under Cash or 
Charges, as the case may be, at the same time the sub-divuion 18 
entered Under FOOD. WINfe, CIGARS or SUNDRIES. 

At the end of the clay, the totals of the CASH and CHARGE 
Columns must equal | i 

ist. Total Food, YITne, Clgais and Sondiies Cotamiu. 
and. Total on Stub of Checker's Record. ] | 

3rd. Total on Checker's Sheet. .. j » ^ 

4th. Total Cash in Drawer and items charged to guests 
in Ledger. 
The Total o£ Wine Column must equal the Mnount of Coupons 
returned from Bar, also Wine Total on Stub of^kiws Rejont 
likewise Cigar Column the Coupons from Cigar Stand. Etc Etc. 



AllHappy 49 

It pleases the honest waiter, keeps him genial, 
contented and thus efficient and successful with his 
guest. It checkmates the dishonest waiter, thereby- 
making an otherwise good servant entirely satis- 
factory, or if not so, circumvents him so that he is 
obliged to leave without loss to the proprietor. 

Finally, it absolutely insures the full value of each 
meal being turned into the cash drawer of the pro- 
prietor, which in the last analysis is the purpose for 
which each genial boniface is in the business. 

And thus he is happy, for he has a sure thing with 
his guest, with his checker, cashier, waiter and con- 
troller. They all greet him with a smile, and the 
pleasure is his and the money, too. 

The smaller the house the more necessary is the 
Kuhn checking system to secure satisfaction, as that 
patronage will grow and permit of still greater 
expansion. 

The smaller the receipts the more necessary that 
the proprietor should get every cent to which he is 
entitled; hence the more necessary the Kuhn sys- 
tem, for its cost is as nothing compared to the 
protection it insures and the satisfaction it engenders. 

These two reasons are sufficient answer to the 
small hotel or restaurant proprietor who says, " I 
don't need a system ; I can control my own business." 
There's a fallacy which may prevent the growth and 
the success of the man who utters it. 

The Kuhn system is not a luxury ; it is a necessity 
for every hotel and restaurant, whether large or 
small. 




HOTEL SEVILLE 



TABLE NO. 




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AllHappy 53 

From Oscar s Cookbook of the 
Waldorf 

MENUS, OR BILLS OF FARE 

Menus are prepared for breakfasts, luncheons, din- 
ners and suppers, biit the dinner menu is of the great- 
est importance. The menus or bills of fare are gen- 
erally selected a few days in advance, in order that 
the necessary provisions may be purchased, and that 
there may be ample time to prepare everything nec- 
essary, thereby avoiding much confusion. 

The menu should be strictly followed in every case. 
If the dinner is to include ladies, it should be of light, 
fancy dishes ; but, on the contrary, if intended for gen- 
tlemen alone, it should be more substantial and at 
the same time shorter. 

The color of the various meats and sauces should 
be as different from each other as possible, from one 
course to another, offering all the foods in their re- 
spective seasons, and have the early products of the 
finest quality (See Table of Supplies, Page 73), and 
only use preserved articles when it is impossible to 
obtain others. 

Oysters, as a rule, are always served at the begin- 
ning of a dinner, though they are used only in such 
months of the year in which the letter "r" occurs, 
such as January, February, March, April, September, 
October, November and December, and Little Neck 
clams are used in their stead. 

After the oysters, come the soups. If two soups 



OSCAR'S SAUCE 

SATISFIES THE MOST 
FASTIDIOUS TASTE 



IF OTHERWISE 

IT COULD NOT BE SERVED 
AT THE 

aHJalDorf :astoria 
Belletoue-^^tratforti 

AND A GREAT MANY OTHER 
LEADING HOTELS OF THE 
UNITED STATES 



SOLD BY ALL FIRST-CLASS 
WHOLESALE 



GROCERS 




^^, HOT OR COLD MEATS,6^ 




All Happy 



55 



are to be served, select one clear and one thick; hut 
if one is to be used, give the preference to the clear 
soup. 

Hot hors d'oeuvre generally consist of timbales, 
croustades, palmettes, mousselines, bouchees, etc. 
Cold side dishes are served with the same course, such 
as olives, radishes, canapes, caviar, anchovies, etc. 

The fish, if it is boiled or fried, should have pota- 
toes served with it ; if broiled or cooked in any fancy 
manner, serve cucumber salad with it. 

If two entrees are chosen in a dinner, the first en- 
tree should be made the lightest of the two, and they 
should be made in a fancy way, so as to avoid any 
carving. Terrapin, oysters, crabs, lobsters, shrimps 
and frogs are allowable as entrees, especially during 
Lent. 

The roasts or sohd joints are composed of saddles 
of either veal, mutton, lamb, venison or antelope, or 
beef tenderloins. Also, turkey, goose, duck, capon, 
etc., may be served, accompanied by one or two vege- 
tables. 

• After the roasts and vegetables, and before the 
game, a punch or sherbet is always served, but should 
not be given an extra heading on the menu, simply 
placing them on a line by themselves. 

Games are served immediatel}'- following the sher- 
bet; a roast usually being preferred for dinner, but 
poultry may be served instead, such as turkey, capon, 
duck, squabs, etc. 

Cold dishes are served after the game, with a salad. 
If no cold dishes are served with the dinner, the salad 
should be served with the game. 

Hot and cold sweet dishes are served after the 



56 AllHappv 

game, and consist of puddings, crusts, fritters, pan- 
cakes, omelets and soufflees, the cold and hot sweet 
dishes forming a separate course by themselves. The 
cold dishes are composed usually of jellies, bavarois, 
creams, blanc-manges, macedoines, charlottes, etc. 

After the sweet dishes, comes the dessert, consist- 
ing of cheese, fresh fruits, preserved fruits, jams, 
dried fruits, candied fruits, bonbons, mottoes, frozen 
puddings, plombieres, ices, ice-cream and fancy 
cakes. 

Coffee. — Turkish or French coffee is usually served, 
and is the last article upon the menu. 

THE SERVING OF 
WINES AND CORDIALS 

With Oysters: — (Sauteme) Chateau Rieussec, 1878 
With the Soup : — (Sherry) Amontillado Passado. 
With Fish: — (Rhine Wine) Schloss Vollradser,i892 
With Entrees: — (Claret) Chateau Marbuzet, 1881. 
With Roasts : — Champagne. 

ICED PUNCHES AND SHERBETS 

With Game: — (Burgundy) Romance Conti, 1892. 
With Cold Dishes: — Champagne. 
With Hot and Cold Sweet Dishes : — Champagne. 
With Dessert or Cheese: — (Port Wine) Duque, 
Very Old. 

With Coffee: — Liquors. 



AllHappy 57 



SEASONS 



Almost every kind of food has its particular season 
—that is, a period of the year when it is in its prime. 
Produced out of season they may bring higher prices, 
but, however grateful they may be to the gourmet, 
there are few foods that do not lose flavor by being 
forced. A large variety of foods are in season the 
year round, but this does not apply to the majority. 
The following list may be found of some use to the 
cook, although the best guide as to what is in season 
is to visit the markets, remembering always that 
when foods are cheapest and most plentiful they are 
most frequently prime ; when expensive they are gen- 
erally out of season. It may be taken for granted 
then, that when dear they are scarce, or when cheap 
they are plentiful, but their high price does not nec- 
essarily improve their quality. 

FISH 

Angel ]vdy ist to September ist. 

Bass — Black All the year. 

Sea All the year. 

Striped All the year. 

Lake June ist to January ist. 

Blackfish April ist to November ist. 

Bluefish May ist to November ist. 

Bonito June ist to November ist. 

Butterfish October ist to May ist. 

Carp — Common July 15th to November ist. 

GernLan October ist to Mav ist. 




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FIFTH 
JIYEnaE 
HOTEb ' 



DEOUCTIOIIS 



nm mm 

BOTEl 



tMlENO. 



MTE. 





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tmii NO. 47 



HAMILTON BANK NOTE ENG. * P'T'O. Oi., NEW YORK. ^Ilhll ftaeDt, May 21, IKQl. 



FIFTH 

AVENUE 

HOTEL 



JS 




CAFE 



Total 




WAIT£II XO. 



JZ= 



DATE Id uri 



Kuhh. Patent, May 21. 1901, 



fa 




All Happy 



6i 



Codfish 

Eels 

Flounders 

Frost Fish 

Grouper 

Haddock 

Halibut 

Herring 

Kingfish 

Lafayettes 

Lamprey 

Mackerel — Fresh 

Spanish 
Mullet 
Muscallonge 
Perch 
Pike Perch 
Pike or Pickerel 

Pompano 

Porgies 
Red Snapper 
Salmon — Kennebec 

Oregon 
Salmon Trout 
Shad and Roe 
Sheepshead 
Skate 
Smelts 
Sole, English 
Spot Fish 
Sturgeon 
Trout— Brook 

Wild 
Turbot — American 

English 



All the year. 

All the year. 

All the year. 

October 15th to April ist. 

November 15th to April ist. 

All the year. 

All the year. 

October ist to May ist. 

May ist to November ist. 

August 15th to November 15th. 

April ist to June ist. 

April ist to October ist. 

April 15th to October 15th. 

June ist to November ist. 

June ist to January ist. 

September ist to June ist. 

September ist to May ist. 

June ist to January ist. 
r May ist to August ist and 
[ November 15 th to January ist. 

June 15th to October 15th. 

October ist to April ist. 

June ist to October ist. 

October ist to June ist. 

October ist to April ist. 

January ist to June ist. 

June 15th to November 15th. 

September ist to July ist. 

August 15th to April 15th. 

November ist to May. ist. 

August ist to June ist. 

June ist to October 15th. 

April ist to September ist. 

April ist to September ist. 

January ist to July 15th. 

January ist to April ist. 



62 



All Happy 



Weakfish 

Whitebait 

Whitefish 



May 15th to October 15th. 
May ist to April ist. 
November ist to March ist. 



SHELL FISH 

Clams — Hard 

Soft 
Crabs — Hard 

Soft 
Crawfish 
Lobsters 
Mussels 
Oysters 
Scallops 

Shrimps 



All the year. 

May ist to October 15th. 

All the year. 

May ist to October 15th. 

September ist to May ist. 

All the year. 

May ist to October ist. 

September ist to May ist. 

September 15th to April ist. 
r March 15th to June ist. and 
[September 15th to Oct. 15th. 



MISCELLANEOUS 



Codfish — Tongues 
Crabs, Oyster 
Frogs 

Milts 
Terrapin 
Turtle— Green 
Prawns 



October ist to June ist. 
October ist to June ist. 
All the year, but June ist to 

November ist. 
All the year. 

November ist to June ist. 
All the year. 
June ist to November ist. 



SALT FISH 

Anchovies 
Codfish, dried 
Herring 
Herring — Pickled 



All the year. 
All the year. 
All the year. 
All the year. 



All H a p p 



03 



Mackerel 

Prawns 

Salmon 



All the year. 

September ist to April ist. 

All the year. 



SMOKED FISH 

Haddock Smoked o 
Finnan Haddie 

Halibut — Smoked 

Herring — Smoked 
Bloaters 
Kippered 

Mackerel 

Salmon 

Shad 

Sturgeon 

Whitefish 



October ist to April ist. 
April ist. 



October ist to 
All the year. 
October ist to 
October ist to 
October ist to 
All the year. 
October ist to 
October ist to 
October ist to 



May ist. 
May ist. 
May ist. 

May ist. 
May ist. 
May ist. 



POULTRY 

Capon 

Chicken to Broil, i K lbs. 

Saute, 2% lbs. 

Roast, 3 lbs. 

Winter, 4 lbs. 
Duck — Mongrel 

Tame 
Duckling 
Fowl 
Geese 

Guinea Fowl 
Peacock 
Pigeon 

Pigeon, stall fed 
Pullet 



December ist to August ist. 

All the year. 

All the year. 

All the year. 

All the year. 

September ist to May ist. 

May ist to December ist. 

May ist to December ist. 

All the year. 

All the year. 

All the year. 

All the year. 

All the year. 

All the year. 

All the year. 



64 



All Happy 



Squab 
Turkey 

E.R.I. 

Spring 

Suckling Pig 



All the year. 
All the year. 

All the year ; best in Sep. to Mar. 
All the year; best Sept. ist to 
Dec. ist. 
All the year. 



GAME 

Antelope and Venison 

Bear 

Doe Birds 

Doe Lark 

Doe Rail Chopper or 

Sora 
Doe Reed Birds 
Doe Rice Birds 
Doe Small Birds 
Buffalo 

Duck, all kinds 
Black Head 
Ruddy Duck 
Canvasback 
Mallard 
Red Head 
Teal, Blue Wing 

Green 

Widgeon 

Wood 
Geese Brant 
Wild 
Grouse, or Prairie Hen 

Spruce 
H are — American 
English 



August 15th to November 15th. 
November ist to February ist. 
May ist to September ist. 
October ist to January ist. 

> September ist. 

September ist to January ist. 
September ist to April ist. 
September ist to April ist. 
November ist to February ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
September ist to May ist. 
August 15th to February ist 
September ist to January ist. 
November ist to January ist. 
September ist to March ist. 




j{yY;iL\\7XG ci pmxnxG 






^'<'l<AVIXGO>'Sn 



^ & PRfNTIND DF -" 

STOCK CERTIFICATES. 

ua:s^k >^c:) t k is , 




All Happy 



65 



Partridge 
Pheasants 

Pigeons 

Plovers — Grass 
Golden 
Yellow Legs 
Ptarmigans 
Quail 
Rabbits 
Robins 
Snipe — Curlew 

English 

Jersey 

Sand 
Squabs, wild 
Squirrel 
Turkey, wild 
Woodcock 



August 15th to February ist. 

October ist to February ist. 
J March ist to July ist, and 
]^ September ist to December I St. 

September ist to January ist. 

September ist to January ist. 

September ist to January ist. 

February ist to May ist. _ 

November ist to February ist. 

November ist to January ist. 

(Law against selling.) 

September ist to January ist. 

September ist to January ist. 

September ist to January ist. 

September ist to January ist. 

September ist to January ist. 

August ist to February ist. 

November ist to May ist. 

August 15th to February ist. 



MEAT 
Beef 

Kid 

Lamb — Spring 
Yearling 

Mutton 

Pig 

Veal 



All the year; best Nov. ist to 

March ist. 
March ist to September ist. 
January ist to July ist. 
All the year; best Aug. ist to 

Nov. ist. 
All the year; best Nov. ist to 

April ist. 
All the year; best Oct. ist to 

April ist. 
All the year; best Nov. ist to 

July ist. 



66 AllHappy 

VEGETABLES 

Artichoke All the year. (From Europe.) 

Jerusalem October ist to May ist. 

Asparagus^Hot House January ist to February 15th. 

Outdoor February 15th to July ist. 

Green February 15th to July ist. 

Tips February 15th to July ist. 

White February 15th to July ist. 

Beans — Broad August ist to October 15th. 

Lima August ist to November ist. 

String All the year. 
Wax and ButterFebruary ist to November 15th. 

Beets All the year; new in April. 

Brussels Sprouts November ist to March 15th. 

Cabbage — Green Kale January ist to May ist. 

Red August 15 to May ist. 

Savoy August 15th to May ist. 

White All the year; new in February. 

Cardon January ist to March ist. 

Carrots All the year ; new in April. 

Cauliflower All the year. 

Celery Knobs — Celeriac July 15th to May ist. 

Soup All the year. 

Corn June 15th to September ist. 

Cranberries October ist to May ist. 

Cucumbers All the year. 

Hot House October ist to July ist. 
Small PicklesAugust 15th to October 15th. 

Egg Plant All the year. 

Garlic — Dry All the year; new in July. 

Herbs — Basil August ist to November ist. 
Bay Leaves, dry All the year. 

Burnet June ist to October ist. 

Chervil All the year. 

Hot House October ist to June ist. 



All Happy 



67 



Chives 


All the year. 


Hot House 


October ist to June ist. 


Fennel 


August ist to November ist. 


Marjoram 


August ist to November ist. 


Mint 


All the year. 


Hot House 


October ist to June ist. 


Parsley- 


All the year. 


Rosemary 


August ist to November ist. 


Savory- 


August ist to November ist. 


Tarragon 


All the year. 


Hot House 


October ist to June ist. 


Thyme 


August ist to November ist. 


Hops 


May 15th to June 15th. 


Kohl Rabi 


July ist to December ist. 


Leeks 


All the year. 


Mushrooms — Cultivated All the year. 


Fiplrl 


r April ist to July ist, and from 


1 ICXLl 


[ September i st to December i st. 


Girolless 


September ist to November 15th 


Morils 


September ist toNovember 15th 


Okra or Gombo 


r All the year from South ; Dec. 




[ ist to July ist. 


Onions 


All the year. 


Bermuda 


January 15th to July 15th. 


Small 


July ist to June ist. 


Oyster Plant 


August ist to June ist. 


Parsnips 


August ist to June ist. 


Peas — South 


January ist to July ist. 


Long Islands 


July ist to November ist. 


Peppers 


All the year. 


From the South January ist to June ist. 


Potatoes 


All the year. 


From South 


April. 


Long Island 


July ist to August 15th. 


Bermuda 


January 15th to July ist. 


Sweet 


August ist to May ist. 



68 



All Happy 



Pumpkins 

Radishes — B lack 
Horse 
Red 



September ist to February 15th. 
April ist to January ist. 
All the year. 
All the year. 



WhiteorGray April 15th to November 15th. 
February ist to July ist. 
December ist to April ist. 
August ist to April ist. 
July ist to April ist. 
February ist to May ist. 
December ist to June ist. 
August ist to April ist. 
All the year. 

May ist to December ist. 
All the year. 

All the year; new in ]n\y. 
All the year. 

November ist to June ist. 
All the year. 
SummerWhite July ist to October 15th. 
Yellowjuly ist to October 15th. 
Winter Hubbard September ist to March 15th. 



Rhubarb 

Salad — Monk's Beard 
Celery 
Chicory 
Fetticus 
Dandelion 
Escarolle 
Lettuce 
Romaine 
Watercress 

Shallots 

Sorrel 

Hot House 

Spinach 

Squash 



Marron 
Tomatoes, 

From South 
Hot House 
Turnip — Rutab aga 
Teltow 

White 



September ist to March 15th. 
All the year. 

March ist to August ist. 
November ist to March ist. 
June ist to May ist. 
October ist to January ist. 
All the year ; new in June , July , 
August and September. 



FRUIT 

Alligator Pears 

Apples 

Apricots 



July ist to October ist. 

All the year. 

July 15th to August 15th. 



HOTEL 

ST. 
FRANCIS 

OEOUCTIONS 



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WAmvo, 24 

HAMILTON tANK MOTE tNa * iTO. CO., NEW YORK. Kuhn Patent, May 21, IJOl 

HOTEL ijKumsT 1^24- ' '•'" 

ST. 
FRANCIS 1 '''">**' — ESTSi^"''"'' " 











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All Happy 



71 



Bananas 

Barberries 

Blackberries 

Cherries 

Chestnuts 

Cocoanuts 

Currants (Black and 
Red) 

Figs 

Ginger 

Gooseberries 

Grapes — B righton 
Concord 
Delaware 
Hauteford 
Hot House 
Ives 
lona 
Malaga 
Muscatel 
Niagara 
Pokington 
Rebecca 
Tokay 

Grape Fruit or 
Shaddock 

Green Gages 

Huckleberries 

Lemons 
Limes 
Mangoes 

Melon — Canteloup 
Mush 
Spanish 
Water 
Nectarines 



All the year. 

October ist to November 15th. 
July I St to August 15th. 
May I St to July 15th. 
November ist to March ist. 
All the year. 



July ist to August 15th. 



\ 
/ 

October 15th. 
July 15th to January ist. 
July ist. 

July ist to December ist. 
July 15th to November 15th. 
July ist to October 15th. 
July ist to December ist. 
February ist to December 15th. 
July ist to December ist. 
July ist to December ist. 
September ist to April ist. 
July ist to December ist. 
July ist to December ist. 
July ist to December ist. 
July 15th to November 15th. 
July 15th to December ist. 



October ist to July ist. 



1 
/ 

August ist to September 15th. 

June 15th to September ist. 

All the year. 

All the year. 

July ist to October ist. 

July 15th to October 15th. 

July 15th to October 15th. 

November ist. 

July ist to October ist. 

July ist to September ist. 



72 



All Happy 



Oranges — Florida 

Mandarines 
Spanish 

Peaches 

Hot House 

Pears 

Pineapples 

Plums 

Persimmons 

Pomegranates 

Quinces 

Raspberries 

Strawberries 

Hot House 

Tamarinds 

Tangerines 

Wintergreen 



November ist to March ist. 
December ist to March ist. 
All the year. 
July ist to Oct. 15th. 
May ist to July ist. 
July 15th to March ist. 
All the year. 
July ist to October ist. 
October ist to November 15th. 
December ist to February ist. 
September ist to December ist. 
June ist to September ist. 
March ist to July ist. 
January ist to March ist. 
July ist to October ist. 
November ist to February ist. 
July ist to January ist. 



All Happy 



73 



MARKET LIST 



ON HAND 



BEEF 

Short Loin . 
Hips 

Shoulders 
Top Ends . 
Chucks . 
Ribs . 
Butts . 
Fresh Rump 
Fresh Briskets 
Shins 
Kidneys 
Tongues . 
Tails 

Marrow Bones 
Ox Palates . 
Tenderloin 
Livers . 
Suet . 



SMOKED BEEF 

Corned Beef Rump 
Corned Beef Plate . 
Corned Beef Brisket . 
Spiced Corned Beef 
Smoked Beef Tongues 
Salted Beef Tongues 



WANTED 



74 



ON HAND 



All Happy 
VEAL 

Side 

Backs .... 
Hind Quarter 

Legs 

Shoulder .... 
Breast .... 

Loins 

Knuckles .... 

Head 

Liver .... 

Feet 

Kidneys .... 

Brains 

Sweetbreads for Broiling 
Sweetbreads for Croquettes 
Palates* .... 

MUTTON 

Backs 

Saddle (English Cut) 
Saddle, Hind 

Legs 

Shoulder . . . . 
Breast .... 
Kidneys . . . . 

Sheep's Trotters 

Necks 

Suet 



WANTED 





All Happy 



75 



ON HAND 



LAMB 

Lamb 

Backs 

Legs 

Saddle 

Breast 

Shoulder . 

Feet 

Fries .... 

Kidneys 

Spring Lamb, whole 

Backs, Spring Lamb 

Legs, Spring Lamb . 

Saddle, Spring Lamb . 

Breast, Spring Lamb 

Shoulder, Spring Lamb 



PROVISIONS 

Smoked Hams 

Fresh Hams 

Virginia Hams 

Westphalia 

Corned .... 

Bacon No. i 

Bacon No. 2 

Fresh Loin of Pork . 

Country Loin of Pork . 

Pork Tenderloin 

Larding Pork 

Salt Pork . 

Pickled Lamb Tongues 



WANTED 



76 



All Happy 



ON HAND 



PRO VISIONS— Continued 

Country Sausage . 

Deerfoot Sausage 

Helps Sausage 

Blood Pudding. 

Audinillette . 

Sausage Meat . 

Lyons Sausage 

Bologna 

Smoked Shoulders 

Fresh Shoulders 

Honeycombed Tripe . 

Tripe No. 2 

Pigs' Feet Pickled 

Pigs' Feet Parboiled 

Pigs' Jowls . 

Suckling Pigs . 

Crepinette 

Head Chucks . 

Snails ■ . 

Goose Breasts (smoked) 

Lard ... 



POULTRY 

Roasting Chicken 
Broiling Chicken, large 
Broiling Chicken, small 
Squab Chicken 
Capon .... 
Fowl . . . . . 
Roasting Turkey No. i 
Roasting Turkey No. 2 



All Happy 



77 



ON HAND 



POULTRY—Continued 

Broiling, spring . 
Boiling .... 
Boston Geese 
Mongol Geese . 

Ducks 

Spring Ducklings 

Spring Ducklings, celery fed 

Pigeons .... 

Squabs ..... 

Guinea-Hens 

GAME 

Canvasback Ducks 

Red Head 

Mallard . . . . 

Blackhead 

Wood 

Brant .... 

Widgeons .... 
Ruddy .... 

Teal 

Partridges, American 
Partridges, English 
Chicken Grouse 

Grouse 

Woodcocks 

Ptarmigan .... 

English Snipe . 

Yellow Leg Snipe 

Sand Snipe 

Plover 



WANTED 



78 AllHappy 

ON HAND GAME — Continued 

Plover, Golden 

Qviail . . . . 

Doe Birds 
Rail Birds 
Reed Birds 
Wild Turkeys 
English Pheasant 
Rabbits . . 

Venison Leg 
Venison Saddle 
Venison Hind Quarter 
Bear . . . . 



WANTED 



FISH— FRESH 

Angelfish . 
Bass, Black . 
Bass, Sea . 
Bass, Striped 
Blackfish . 
Bluefish . 
Butterfish 
Carp 

Codfish,, live 
Codfish Steak 
Codfish Tongues 
Eels 

Frogs' Legs 
Frostfish 
Haddock . 
Halibut 
Halibut Chicken 



All Happy 



79 



ON HAND i FISH FRESH — Continued 



Herrings 
Kingfish . 
Mackerel — Spanish 
Mackerel — Fresh 
Muscallonge 
Perch . . 
Pickerel . 
Pike . 
Pompano 
Porgies 
Red Snapper 
Salmon 
Shad 

Shad Roe . 
Sheepshead . 
Skatefish . 
Smelts . 
Trout, Brook . 
Trout, Canadian . 
Trout, Salmon 
Turbot . 
Weakfish . 
Whitefish 
Whitebait 



WANTED 



SMOKED and 
SALTED FISH 

Smoked Herring 
Smoked Finnan Haddie 
Smoked Salmon 
Smoked Whitefish 
Salted Mackerel 
Dry Codfish . 



8o 



All Happy 



ON HAND 



SHELLFISH, ETC. 

Crayfish . . . . 

Crabs, Hard 

Crabs, Oyster . 

Crabs, Soft . 

Crabs, Meat 

Lobsters 

Prawn . . . . 

Scallops. 

Shrimp . . . . 

Terrapin Counts . 

Terrapin Shorts 

Turtle .... 

OYSTERS, CLAMS, 
ETC. 

Bluepoints 
Rockaway 
Shinnecocks 
Lynnhaven . 
Shrewsburys 
Cape Cods 
Box Oysters 
Clams, Little Necks 
Clams, Chowder 
Clams, Medium . 
Clams, Large . 
Clams, Soft . 



WANTED 




DEDUCTIONS. 



CAFE B0ULE7ASB 



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HAMILTON BANK.NOTE ENo. * P'T'a CO., NEW YORK, Kuhu Patent, May 21, 1901 







WAITER NO. 



Total 



<^cvl 



16 



^^ 



DATE 



8 era 



Kohn Patent, May 21, ItOl. 



AllHappy S3 



SUCCESSFUL RECIPES 

BEEF TEA 

Procure some lean rump of beef, remove every 
particle of fat, cut into small pieces and place in a 
champagne bottle, cork and tie down tightly. Place 
the bottle in a deep saucepan of cold water, reaching 
two-thirds of the way to the top of the bottle, place 
the pan on a slow fire, and allow it to come slowly 
to a boil. After boiling for fifteen minutes, take 
out the bottle, pour out the liquor, and use as 
required. 

BONNE FEMME SOUP 

Wash and chop four heads of lettuce finely, and 
put them into a saucepan with one finely chopped 
cucumber, one teacupful of chopped chervil leaves, 
and a small lump of butter, with grated nutmeg, 
salt and pepper to taste. Place the lid on the 
saucepan, and allow the contents to cool quickly 
for ten minutes or so, then stir in one tablespoonful 
of flour; pour in gradually three to four pints of 
veal stock, and stir it over the fire until boiling. 
]\Iove the saucepan to the side of the fire, and let 
the soup simmer gently for half an hour. Beat the 
yolks of six eggs with one-half pint of cream and 
two teaspoonfuls of sugar, and stir it by degrees 
into the soup. Pour the soup into a tureen, and 
serve with either sippets of toast or croutons of 
fried bread. 



84 i\LLHAPPY 

CROUTE-AU-POT 

Cut two carrots and one turnip into round slices and 
add to these a few short pieces of celery stalks and a 
little white cabbage . Stew these for a few minutes in a 
covered stewpan and add one heaping tablespoonful 
of butter. As soon as the vegetables are beginning 
to take color pour over them three pints of broth, 
half a tablespoonful of salt and one teaspoonful of 
pepper. Boil this slowly for one half-hour or more, 
and then pour into a hot tureen in which a few 
pieces of toasted bread or rolls have been previously 
placed. Serve very hot. 

GOURMET'S SOUP 

Put a large knuckle of veal into a saucepan or 
stockpot, together with two roasted fowls and any 
beef bones that may be at hand ; pour in ten pints 
of beef stock and boil for ten minutes; carefully 
skim off all the scum, prepare and add the desired 
quantities of any vegetables that may be in season 
and a little pepper, and boil for five hours, by which 
time the liquor should be reduced to about four 
quarts ; then skim off the fat, remove the meat and 
bones, clarify with the white of beaten egg, which 
has been beaten with a small quantity of beef stock, 
and boil for twenty minutes longer. Strain through 
a cloth into another saucepan, and add the red part 
of a carrot and a turnip, cut with a vegetable cutter 
into columns and afterward into slices about one- 
eighth of an inch in thickness, also two heads of 
celery and two leeks cut into slices, all these having 



AllHappy 85 

been previously blanched; add also a small quantity 
each of sorrel and chervil, and two lettuces cut up 
into pieces, and boil all for another hour; then put 
in a little sugar, and finally about three tablespoon- 
fuls of blanched asparagus. Place some small 
croutons of fried bread or pieces of toast at the 
bottom of a soup tureen, pour over the boiling soup, 
and serve. 

FILLETS OF SOLES, PARISIAN STYLE 

Place the fillets of a pair of soles in a saucepan 
with a finely chopped onion and one tablespoonful 
of chopped parsley; cover them with butter that 
has been melted, seasoning Avith salt and pepper. 
Toss the soles about over a moderate fire till cooked, 
taking care not to allow them to burn. When done 
arrange the fillets on a hot dish, pour over some 
Italian sauce and garnish with lemon and parsley. 

BOUILLABAISSE 

Place a siifficient quantity of mixed fish, such as 
soles, whiting, gurnet and flounders into a saucepan, 
having cut them into pieces, and add some sliced 
onions, one or two sliced carrots, three shallots, 
two unpicked cloves of garlic, a bunch of thyme and 
parsley, five or six cloves, two bay-leaves, half a 
teaspoonful of capsicum, a little olive-oil, and salt 
and pepper to taste. Pour into the above mixture a 
couple of quarts of water and boil gently for half an 
hour, the lid being placed on the pan. When 



86 AllHappy 

sufficiently cooked drain the fish and arrange on a 
hot dish. Then mix a teaspoonful of saffron with 
the soup and pass through a pointed strainer into a 
soup tureen. Serve the soup with the fish and a 
plate of croutons of fried bread or sippets of toast. 



SOFT CLAMS, NEW BURG 

Thoroughly clean and remove all sand from about 
fort}^ to fortv-five soft fresh clams, place them in a 
stewpan with one ounce of butter, half a pinch of 
white pepper, a wineglassful of ]\Iadeira w4ne and a 
couple of well-hashed truffles, place on the lid and 
cook genth^ for about eight minutes; then break 
three egg yolks into a bowl, add a pint of sweet 
cream and beat thoroughly for about three minutes, 
then pour it over the clams, stir gently the clams 
for three minutes longer and pour them into a hot 
tureen, sending to table at once. 



CRAB RAVIGOTE 

Boil some large hard-shell 'crabs, after which put 
them aside to become cold. Then tuni them over^ 
on the hard-shell side and with a sharp knife cut the 
breast away. Pick the meat off, clean it nicely, 
being careful not to leave any pieces of shell in it, 
and season lightly with salt and pepper. ]\Iix with 
thick remoulade sauce and fill up one of the shells, 
which has previously been washed clean, with the 
mixture. The meat of two good-sized crabs so 
treated will be sufficient to fill the inside of one shell. 








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Kuhn Patent, May 21,1 901 . 



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wMiLTCw. BANK HOTC CNo. « P'T-A CO., NEW YORK. Kuhs Patent, Hftjr SI, .tot. 




RESTAURANT 



WAITER NO. I OATl. 



143 



Total 







ro 



Kubo Patent. UW «l. >W1 



A L L H A P P Y 91 

Cover the meat with mayonnaise and decorate with 
fillet of anchovy and sliced pickles. Serve on a 
folded napkin with branches of parsley and quartered 
lemon. 

LOBSTER, AMERICAN STYLE 

Procure two good-sized freshly boiled lobsters and 
split them, removing all of the meat very carefully, 
and cut it up into pieces about an inch in length; 
have in readiness a pan on top of a range half 
full of good oHve-oil, and when the oil has become 
very hot add pieces of the lobster. Chop very fine 
one peeled onion, one green pepper, half a peeled 
clove, and some sound garhc; place it with the 
lobster and cook for five minutes, stirring all the 
time; season with a pinch of salt and half a salt- 
spoonful of red pepper, to which add half a wine- 
glassful of white wine. After two minutes' reduction 
add one gill of tomato sauce and a medium-sized 
peeled tomato, cut into small dice. Continue cook- 
ing for ten minutes, gently stirring the while, then 
pour the whole into a hot dish or tureen and ser\'e. 

LOBSTER, NEWBURG 

Pick all the meat from the shells of two good-sized 
freshly boiled lobsters, and cut it into one-inch pieces, 
which place in a saucepan over a hot range together 
with one ounce of fresh butter, season with a pinch 
of salt and half a sahspoonful of red pepper, two medi- 
um-sized truffles, cut into dice-shaped pieces ; after 
cooking for five minutes add a wineglassful of Ma- 



92 AllHappy 

deira wine; reduce one-half, say about three to four 
minutes, then have in readiness three egg yolks in a 
bowl with half a pint of sweet cream, and beat well 
together, adding this to the lobster; gently stir for 
two minutes longer until it becomes thick, pour iato 
a hot tureen, and serve. 

OYSTERS, AMERICAN STYLE 

Place in a sauce bowl one heaped teaspoonful of salt, 
three- fourths teaspoonful of very finely ground white 
pepper, one 'medium-sized, fine, sound, well-peeled 
shallot, one heaped teaspoonful of chives, and one- 
half teaspoonful of parsley, all very finely chopped. 
Mix lightly together, and then pour in one tea- 
spoonful of olive-oil, six drops of Tabasco sauce, one 
saltspoonful of Worcestershire sauce, and lastly one 
gill (or five and one-half tablespoonfuls) of good vin- 
egar. Mix it thoroughly with a spoon, and it is ready 
for use. A teaspoonful should be poured over each 
oyster just before eating. 

STEWED TERRAPIN, 
BALTIMORE STYLE 

Prepare tv/o meditim-sized terrapins. Make one 
pint or so of mirepoix sauce, add to it one tablespoon- 
ful of flour, and bake for fifteen minutes ; moisten with 
one wineglassful of Madeira wine and one breakfast 
cupful of strong broth. Stir constantly, season with 
a small pinch of salt and a very little Cayenne pepper, 
and reduce the liquor to half its original quantity. 
Cut the terrapins into small pieces, throwing the ends 



AllHappy 93 

of the claws away; place the pieces in a stewpan, 
straining the sauce over them, and finish with one 
ounce of fresh butter, also the juice of a lemon. Then 
dish up and serve, 

STEWED TERRAPIN, 
MARYLAND STYLE 

Carefully cut up two terrapins, place them in a 
saucepan with one wineglassful of good Madeira wine, 
a small pinch of salt, a little Cayenne pepper, and an 
ounce or two of good butter. ]\Iix thoroughly one 
breakfast cupful of sweet cream with the yolks of 
three boiled eggs, and add it to the terrapin, stirring 
continually while thoroughly heating, but without 
letting it come to a boil. Turn the whole into a tu- 
reen, and serve it very hot. 

BLANQUETTE OF LAMB 

Remove the meat from two shoulders of lamb, cut 
it into moderate-sized squares and steep them in 
water for one hour. Place the meat in a stewpan, 
cover it with a little water or broth and one teacupful 
of white wine. When the liquid boils strain the 
broth through a sieve into a basin and allow it to re- 
main for a few minutes to settle. Put one chopped 
onion into a stewpan with a little butter and fry till 
browned, then mix the meat with it and fry them 
together for a few minutes. Sprinkle in a little pep- 
per, salt and flour and pour in by degrees enough of 



94 



All Happy 



the broth to reach the top of the meat; add a few 
cloves and peppercorns, some trimmings of mush- 
rooms and a few sprigs of parsley and a bay leaf. 
Place the stewpan over the fire and let the contents 
boil quickly for ten or twelve minutes in order to re- 
duce the liquor to one-fourth ; then move the stewpan 
to the side of the fire and finish cooking the meat. 
When done skim the fat off the sauce, stir in three 
eggs that have been beaten with some milk and con- 
tinue stirring over the fire until thick, taking care 
that it does not boil ; grate in a little nutmeg, remove 
the meat from the stewpan with a fork, arrange it on 
a hot dish, strain the sauce over, sprinkle a little 
parsley on the top, and serve. 

TIMBALE OF MUTTON 

Put some macaroni into a stewpan with a small 
lump of butter and milk and water to cover, boil for 
a few minutes, then strain off the liquid. Pour over 
the macaroni a small quantity of clear stock, and 
cook slowly until tender. Chop some cold mutton, 
also one or two slices of bacon, put them in a stewpan 
with the macaroni, add the grated peel of half a lem- 
on, and season highly. Grate in one ounce of cheese 
and toss the whole over the fire until hot, then turn 
on to a plate and let it cool. Butter a mold, strew 
grated breadcrumbs in, and line it with puff paste. 
When the mixture is quite cold put it in the mold, 
cover it with paste, trimming off neatly round the 
edges, press them together, and bake the timbale in 
a rather slow oven. When cooked turn it out of the 
mold on to a dish, cut off the top and glaze the tim- 



AllHappy 95 

bale. Arrange in the opening left by the removal of 
the top some freshly prepared and chopped salad; 
garnish round the dish with parsley, slices of cucum- 
ber and red radishes, and serve very cold. 

SWEETBREADS, MONTEBELLO 

Prepare some sweetbreads the same as sweetbreads 
Waldorf ; take them from under the weight and trim 
them into ovals; cover them all with a preparation 
made of other sweetbreads minced into very small 
dice with mushrooms of the same size, mingled with 
cream sauce, salt and pepper. Form this oyer the 
ovals in a dome shape and cover with chicken force- 
meat, containing very finely shredded red beef 
tongue. Dress the ovals on a dish covered with 
Montebello sauce, made by mixing tomato and Bear- 
naise sauce together. 

CHICKEN POT PIE 

Cut a chicken weighing from three and a half to four 
pounds into twelve equal pieces ; put these in a stew- 
pan, cover with cold water and leave them in for 
thirty minutes. Then wash them well, drain and 
return to the pan. Cover again with fresh water, 
season with salt, pepper and grated nutmeg, add a 
bunch of parsley, six small onions and four ounces of 
salted pork cut into square pieces, and cook for three- 
quarters of an hour, taking care to skim well ; add one 
pint of raw potatoes and three tablespoonfuls of flour 



96 AllHappy 

diluted with a breakfast cupful of water. Stir until 
it boils, and cook for ten minutes. Remove the pars- 
ley and transfer the whole to a deep earthenware bak- 
ing dish, then moisten the edges of this slightly with 
water, and cover the top with crust. Brush the sur- 
face over with egg, make a few transverse lines in the 
paste with a fork, and cut a hole in the center. Bake 
in a brisk oven for fifteen minutes, and send to the 
table. 

CHICKEN, WALDORF STYLE 

Boil a chicken till it is tender, take it from the fire, 
and remove all the white meat, cutting it into dice- 
shaped pieces, and adding two large truffles, cut the 
same. Put these all into a saucepan with a pint of 
fresh, thick cream, season with salt and pepper ,and 
allow it to boil for twelve minutes ; then thicken with 
two raw egg yolks diluted in two large spoonfuls of 
Madeira wine. Stir this thoroughly in with the 
chicken, also two ounces of fresh batter added in 
small bits, and mingle without letting it boil again, 
then serve. 

WALDORF SALAD 

Peel two raw apples and cut them into small pieces, 
say about half an inch square, also cut some celery 
the same way, and mix it with the apple. Be very 
careful not to let any seeds of the apples be mixed 
with it. The salad must be dressed with a good may- 
onnaise. 



BRIGHTON RESTAURANT 
BEACH 

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Food 



THE KUHN CHECKING RECORD. 

CONTROLLER'S SHEET. 



ASl'ORIA 



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Total 



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Auditor 



Remarks 



AllHappy 99 

MUSHROOMS UNDER GLASS 
WITH CREAM 

Cut some slices of bread into rounds three-eighths 
of an inch in thickness, cut off the stalks from 
some fresh mushroom heads, and range these on 
individual dishes and cover with a bell of either glass 
or silver, and bake in the oven for twenty minutes. 

With Cream: Fry in butter some turned mush- 
rooms, adding a little fresh cream and seasoning 
with salt and pepper; cover and simmer until the 
cream becomes partially reduced, then put a slice 
of bread, prepared as above, on each plate, dress 
the mushrooms in a pyramid form, pour a portion 
of the liquid over each, put on the bells and bake in 
a slack oven for twenty minutes, serving them with 
the bells on. 

POTATOES WALDORF 

Peel and wash some potatoes and then cut them 
round and round in curls in the same manner in 
which apples are peeled; place two flat stewpans 
over the fire with an equal quantity of lard in each. 
When boiling throw in the pieces in one of the pans 
and fry until just commencing to color, then remove 
quickly with a drainer and throw into the second 
pan of boiling lard ; when they have become nicely 
browned and soft take the potatoes out of the fat, 
drain them for a minute or two on kitchen paper at 
the front of the fire, spread a folded napkin over a 
hot dish, pile on the potatoes, dredging a small 
quantity of salt over them, and serve while hot. 

LOFC. 



loo All Happy 

WELSH RAREBIT, OSCAR STYLE 

For one rarebit, take a quarter of a pound of good 
American cheese, cutting it in small pieces ; take also 
a pinch of paprika pepper, a pinch of powdered 
English mustard and about half a wineglassful of 
Rhine wine and half a wineglassful of Bass ale. 
Cook the whole together on a hot stove until the 
rarebit is well dissolved, and serve it with a piece of 
toast in a very hot dish. 

BLANC-MANGE, WALDORF STYLE 

Carefully blanch about six ounces of sweet and two 
ounces of bitter almonds ; place in a vessel and cover 
them with cold water, letting them soak for fully 
an hour ; drain through a sieve and pound thoroughly 
in a mortar, adding gradually a very little cold 
water, and continue pounding for ten minutes. 
Then remove to a vessel, adding two gills of luke- 
warm water, and mix for two minutes with the 
spatula. Spread over another vessel a large napkin, 
pour above preparation in, lift the four comers, 
squeeze the liquor through the napkin, and place 
the almond milk one side for future use. Place 
in a saucepan a little cold water, three-quarters of an 
ounce of gelatin, a piece of vanilla bean two inches 
long and split in halves; add about four ounces 
powdered sugar. Mix this well with the spatula 
for a couple of minutes, then put on the lid, and let 
the contents infuse for thirty minutes ; place the pan 
upon a hot stove, stirring gently from the bottom, 
and let it boil gently for four or five minutes; take 




DEDUCTIONS 



THE WOLCOTT 



/ CC^ C^vi/yC 



TABLE NO. 



CLU^UL. 






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HAMILTON OANK NOTE ENa.« PTO, CO., HEW YORK, 




Kuhn Patent, &Ia; 21, UOl 

WAiTEHmr. 




A L L H A P P Y 103 

it from the fire and set one side for three minutes, 
then pour in the almond milk, and mix again for 
two minutes or so, using the spatula, and strain the 
whole mixture through a fine sieve into another 
vessel. Have a three-pint fluted blanc-mange mold 
in readiness, and put some broken ice at the bottom 
of a pail, place the mold upon the ice, arranging the 
ice around the sides of the mold until it is sunk into 
the ice up to the edge ; stir the preparation for one 
minute, and then pour into the mold, cover the pail 
with a napkin, and leave it to become frozen. Then 
carefully remove the pail,wipe oft" the ice with a towel, 
and have ready a cold dessert dish, with a folded nap- 
kin over it, and turn the blanc-mange on to this, dec- 
orate with candied cherries and angelica, and serve. 

SHERBET, WALDORF STYLE 

Put two pounds of sugar and one quart of water 
into a saucepan and boil it to a syrup. Put four 
ounces of stoned raisins into a basin with five ounces 
of chopped figs, half a dozen cloves, and a small piece 
of cinnamon. Pour the syrup over the above 
ingredients, and leave it till cool. Strain and color 
the syrup a delicate pink with a little prepared 
cochineal, add the juice of six oranges, two lemons 
and a small quantity of cinnamon, three or four 
cloves and one quart of port wine. Turn the mixture 
into the freezer and freeze it. When frozen take the 
cloves and cinnamon out of the mixture, add the 
scalded raisins and figs, one-half pound of muscatel 
grapes, and one-fourth pound of blanched almonds. 
When well incorporated the sherbet is ready for use. 



I04 All Happy 

(Fi-om Hotel Record) 

NEW YORK HOTELS 

Arlington, 18-20 West 25th street, 175 rooms, 80 baths. 
Howard Welch, manager; A. J. Stewart, steward; Leon 
Bolinger, chef. 

Ashland House, Fourth avenue and 24th street, 140 
rooms. H. H. Brockway, proprietor; George Briggs, 
steward; Louis Cardani, chef. 

Ashton, Madison avenue and 93d street, 165 rooms, 75 
baths. F. Ashton, proprietress; Mr. Mills, manager; 
H. Neilsen, chef. 

Astor House, Broadway, Vesey to Barclay streets, 275 
rooms. A. H. Thurston, manager; A. C. Judd, assis- 
tant manager; W. G. Evarts, steward; Louis Albertell, 
chef. 

Aulic, 154-156 West 35th street, 100 rooms. J. McDon- 
ald, proprietor ; Louis Ohse, steward ; George McGuerin, 
chef. 

Bancroft, Broadway and 21st street, men only, 64 rooms. 
W. Renn, proprietor. 

Bartholdi, Broadway and 23d street, 125 rooms. Milton 
Roblee, proprietor; Margaret Gould, confidential 
secretary; W. G. Blight, steward; Armand Caruba, 
chef. 

Benedick, 80 East Washington Square, 100 rooms. J. 
Senn, Manager. 

Belvedere, Fourth avenue and i8th street. C. S. Wehrle, 
proprietor; John G. Flieg, steward; W. Bach, chef. 

Berkeley, southwest corner Fifth avenue and 9th street, 
150 rooms. James Slater, proprietor; A. W. Ziegler, 
steward and chef. 




hmm BOIEL CASINO 



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All Happy 107 

Brayton, 62 Madison avenue, corner 27th street, 80 
rooms. Mary B. Tucker, proprietress. 

Breslin, Broadway and 27th street (Hotel Sturtevant 
site), 500 rooms, 350 baths. Breslin Hotel Co. ; George 
T. Stockham, manager; Chas. E. Maycox, steward' 
George Royal, chef. 

Bretton Hall, Broadway, 85th 86th streets, 509 rooms, 
187 baths. Anderson & Price, proprietors; L. H. 
Bingham and George B. Smith, managers; J. W. 
Reuell and H. H. Blanchard, stewards; Andrew Bono, 
chef. 

Bristol, 122-124 West 49th street, 175 rooms, 90 baths, 
J. J. Flanagan, manager; Ed. Weiner, chef. 

Broadway Central, 667 to 671 Broadway, 600 rooms. 
C. Webb, proprietor; R. W. Frost, manager; John 
Healey, steward; G. C. Meyers, chef. 

Brunswick, Madison avenue and 89th street, 150 rooms. 
E. Siebert, proprietress; A. Frank, chef. 

Bryant Park Studio Apartments, 78 to 82 West 40th 
street 175 rooms, 40 baths. P. H. Travers, manager. 

Buckingham, Fifth avenue and 50th street, 260 rooms. 
C. L. Wetherbee, proprietor; W. R. Wood, manager; 
H. C. Ferguson, steward; C. F. Lewit, chef. 

Burlington, 10 West 30th street, 100 rooms. Fortiscue 
& Grant, proprietors; Albert Keen, manager; August 
Hennies, chef. 

Cadillac, Broadway and 43d street, 325 rooms (including 
new annex). Wallick Bros. & Messner, proprietors; 
James H. O'Donnell, steward; U. Nessi, chef. 

Caledonia, 26 West 26th street, 54 rooms, 27 baths. 
I. Joslin, manager. 



io8 All Happy 

Cambridge, Fifth avenue and 33d street, 150 rooms. 
Mrs. Henry Walter, proprietress; John Eberle, chef, 

Carlton, 203 to 207 West 54th street, 200 rooms, 72 baths. 
Andrew J. Kirwin, Jr., proprietor; C. Whiteman, man- 
ager; A. Wyse, steward; R. Kretschman, chef. 

Century, 119 West 45th street, men only, 50 rooms, 27 
baths. H. R. Gogay, manager. 

Chelsea, 218 to 226 West 23d street, 500 rooms, 200 
baths. W. H. Parke, manager; W. Neil, steward; 
Jean Merandon, chef. 

Clarendon, Fourth avenue and i8th street, 145 rooms. 
Lawson & Welch, proprietors; H. T. Moore, chef. 

Clinton, 253 West 4 2d street, 75 rooms. Regent Realty 
Co., owners; G. J. Pierson, manager; Leo Oreste, chef. 

Collingwood, 45 West 35th street, 240 rooms, 115 baths. 
E. H. Welsh, manager; C. E. Stockton, steward; R. A. 
Silverbrand, chef. 

Continental, Broadway and 20th street, 300 rooms. 
Mark E. Merrifield, proprietor; John Quinn, steward; 
Chris. Walz, chef. 

Cosmopolitan, West Broadway and Chambers street, 200 
rooms. F. C. Wildy, proprietor; F. Woelfiein, stew- 
ard; Joseph Kline, chef. 

Criterion, Broadway and 41st street, 115 rooms, 50 baths. 
C. A. Swan, proprietor; G. P. Backus, steward; Emile 
Laih, chef. 

Croisic, 7 West 26th street, 100 rooms. Richard DeLog- 
erot, proprietor. 

Cross Chambers, 210 Fifth avenue, running through to 
1 13 2 Broadway. P. M. Murphy, lessee. 




DEDUCTIONS. 



SOTELWDOSWASD 



TABLE NO. OATL 



X 



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Knhn Patent, May a. !»"• 



All Happy Hi 

Cumberland, Broadway and 54th street, 232 rooms, 100 
baths. Edward R. Sweet, proprietor; C. W. Squires, 
manager; Robert Willett, steward; Geo. Pouzance, 
chef. 

Dakota Apartments, Central Park West and 72nd street, 
500 rooms, divided in apartments, part of which are 
equipped for housekeeping. Romer Gilles, manager; 
P. H, MacCauley, steward; Justin Mazoyer. 

Delavan, Broadway and 40th street 65 rooms. Thomas 
O'Rourke, proprietor. 

Dunmore, 230 West 42nd street, 135 rooms, 45 baths. 
W. H. Vallequett, proprietor; C. L. McTernan, stew- 
ard; John Becker, chef. 

Earlington, 49 to 55 West 27th street, 162 rooms. E. M. 
Earle & Son, proprietors. C. T. Beck, steward; Henry 
Costy, chef. 

Empire, Broadway and Columbus avenue and 63d street, 
272 rooms, I 25 baths. W. Johnson Quinn, proprietor; 
Bartholomew Callan, steward; August Beck, chef. 

Endicott, Columbus avenue and Sist street, 600 rooms. 
W. F. Ingold, manager; Frank J. Howes, steward; 
Louis Nogue, chef. 

Essex, Madison avenue and 56th street, 120 rooms, 50 
baths. Hotel de Luxe Co., proprietors; F. G. Cart, 
manager; E. H. Clark, steward; Paul Wackerman, 
chef. 

Everett House, Fourth avenue and 17th street, 125 rooms. 
B. L. M. Bates, proprietor; S. T. Coultee, steward; 
Benjamin Maury, chef. 



112 A L L H A PP Y 

Fifth Avenue Hotel, Fifth avenue and 23d to 24th streets. 
E. A. Darling and Charles N. Vilas (under old firm 
name, Hitchcock & Darling Co.), proprietors; J. H. 
Todd, steward; G. F. Nouvel, chef. 

Flanders, 133 West 47th street, 150 rooms, 75 baths. 
George Livingston, manager; A. J. Davenport, stew- 
ard; Joseph De Souza, chef. 

Florence, Fourth avenue and i8th street, 225 rooms, 50 
baths. Florence Hotel Co., proprietors; H. C. Mason, 
president and treasurer; John Z. Miller, manager. 

Fourteen East 60th street, 156 rooms, 84 baths. Eager & 
Babcock, proprietors; Theodore Fassig, steward; Felix 
Delill, chef. 

Gallatin, 70-72 West 46th street, 120 rooms, J. C. Law- 
rence, president; B. J. Maas, secretary and treasurer; 
P. B arioso, chef. 

Ganoga, 35-37 East 27th street, 70 rooms. E. D. Pal- 
mer, attorney for the proprietor ; P. Garrity, manager. 

Gerard, 123 West 44th street, 400 rooms. C. B. Gerard, 
proprietor; T. J. Morris, manager; S. Smith, steward, 
Attilio Bianchi, chef. 

Gilsey House, Broadway and 29th street, 175 rooms. 
Georges D'Halluin, steward; Theodore Moeglin, chef. 

Grand Hotel, Broadway and 31st street, 350 rooms, 200 
baths (including new annex). G. F. Hurlburt, pro- 
prietor; John Langton, manager; Joseph Klein, stew- 
ard; A. Hammerle, chef. 

Grand Union Hotel, Park avenue and 42nd street, 685 
rooms. Ford & Shaw, proprietors; W. N. Tarbell, 
manager; W. K. Hatch, assistant manager; W H. 
Duncan, steward; Louis Derouet, chef. 




DEDUCTIONS 



The Union Restaurant 

CAFE 

PinSBURGH, PA. 



TABLE NO. 



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DATE. 



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WAITEB E 9 



lUiiiLTON OMiK HOTE ENa « (^0, CO., MEW YMK. Kuhn Patent, Hay 21, 1901. 




The Union Restaurant 
PITTSBURGH, PA^ 



WAITER NO. 



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All Happy 115 

Gregorian, 38-40 West 35th street, 140 rooms, 65 baths. 
Averil & Gregory, proprietors; J. A. Topps, steward; 
Louis Sengel, chef. 

Grenoble, Seventh avenue and 56th street, 138 rooms, 50 
baths. Col. A. E. Dick, proprietor; J. W. Conroy, 
steward; Joseph Mangold, chef. 

Grosvenor, Fifth avenue and loth street, 100 rooms. John 
M. Curtis, manager; Albert Tamboise, steward; Jean 
Gerbar, chef. 

Hamilton, 132 West 45th street, 100 rooms. Thomas 
Parkes, proprietor; Charles Greer, steward; Julian 
Johnson, chef. 

Hampton, 22 East 31st street, 50 rooms. L. P. Brown, 
Jr., manager. 

Hanover, 150 rooms. D. P. Hathaway, proprietor; 
James Purssell steward. 

Hargrave, 112 West 72nd street, 150 rooms, 67 baths. 
W. F. Mohr, proprietor (under company name, Har- 
grave Hotel Co.) ; Geo. J. Brown, manager; Theophile 
Lisch, chef. 

Hatfield House, 103 East 29th street, 92 rooms, 40 baths. 
Mrs. May Jeffreys; John F. Harold, steward; I. Lin- 
quist, chef. 

Hawthorn, 70-72 West 49th street, 40 apartments, 100 
rooms. Mrs. M. E. Sniffen, proprietress. 

Herald Square, 34th street, near Broadway, 312 rooms, 
150 baths. C. F. Wildey, proprietor; Geo. T. Sandalls, 
manager ;W. P. Merritt, assistant manager; F.C.Wilson, 
steward; Joseph Spettel, chef. 



ii6 AllHappy 

Highlands, 154 to 160 East 91st street, 400 rooms, 100 
baths. Highlands Hotel Co., proprietors ; John Miller, 
steward; Edward Millett, chef. 

Hoffman House, Broadway and 25th street, 350 rooms. 
J. P. Coddagan, president and manager; W. S. Stock- 
ton, steward ; Achille Elsen, chef. 

Holland Apartments, 66-68 West 46th street, 66 rooms, 
Mrs. J. E. Patterson, proprietress. 

Holland House, Fifth avenue and 30th street, 350 rooms, 
180 baths. Gustav Baumann (under the old firm 
name, Kinsley & Baumann), proprietor; Frank Harri- 
man, manager; S. Sommer and C. Wills, assistant 
managers; Gustave Obendorfer, steward; Gustave 
Beker, chef. 

Holley, 26 West Washington Square, 78 rooms. James 
Knott, proprietor. 

Imperial, Broadway and 32nd street, 620 rooms, 365 
baths. Mrs. Stafford (under old firm name, Robert 
Stafford) , proprietress ; Copeland Townsend, manager ; 
Emils Ettinger, steward; Charles L. Repetto, assistant 
steward; Joseph Jansen, chef. 

Iroquois, 49-51 West 45th street, 146 rooms, 76 baths. 
Iroquois Hotel Co.; M. F. Miller, president; J. C. 
Miller, secretary and treasurer; J. D. Shelley, steward; 
Emile Jacques, chef. 

Irving, 26 Gramercy Park, 150 rooms. W. J. Gavigan 
and L. C. Fuller, proprietors; John Hoey, steward; 
George Iraci, chef. 

Irving Place Hotel (formerly America), Irving Place and 
15th street, 85 rooms. Henry Hackenbruch, proprie- 
tor; Emile Muellar, chef. 




LA ROGHELLE 



TABLE NO 

if 



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wmno, 18 



•tAMi|.TOR BANK NOTE ENa A P'T-a CO., NEW YORK. Kuhn Patent, Hay 21, 1901. 




W'lr^/' ^/fi«€^^<^^ TELEPHONE CONNECTION. ,S^^'e^me/'y^^^/'. 

Max Kuhn, Esq. 

Waldorf-Astoria, 
City, 
Dear Sir:- 

¥e are very glad to state that your system 
of checking and controlling has "been installed at 
the "LA ROCHELLE" RESTAURANT some time ago> and has 
proven itself to he a very important aid to our 
"business, wherefore we will not hesitate to cheer- 
fully endorse the same and give it our heartiest 
recommenda,tion# 

Yours very truly 
THE LA ROCHELLE RESTAURANT CO. 
Per: 

'resident. 




AllHappy 119 

Jefferson, 102 to no East 15th street, 120 rooms. 
Berutich Perez & Co., proprietors. 

Judson, 53 Washington square, 200 rooms, 85 baths. 
James Knott, proprietor; David Knott, manager. 

Kensington, Fifth avenue and 15th street. Geo. C, 
Howe, proprietor; Arthur Farnsworth, manager; Fred- 
erick Bruning, steward; Nicholas Oster, chef. 

Lafayette (formerly Martins), University place and loth 
street, 50 rooms. Raymond Orteig and Antoine La- 
blanche, proprietors; Bernard Pouchan, chef. 

Lafayette Baths Hotel, Lafayette place, 50 rooms. B. 
Frank Terwillinger, manager. 

Lafayette-Brevoort, Fifth avenue and 8th str:et, 120 
rooms. Raymond Orteig and Antoine Lablanche, 
proprietors; Mathieu Gonzales, chef. 

Leonori, Madison avenue and 63d. street, 220 rooms. 
Leonori Hotel Co., Charles Leonori, proprietor; George 
W. Lynn, steward; Eugene Freund, chef. 

Le Barton, 308 West 58th street, 90 rooms, 45 baths. B. 
F. Champion, proprietor; Dr. Proctor Field, manager; 
Gustav Thornblad, chef. 

Le Marquis, 12 to 16 East 31st street, 168 rooms, 67 baths. 
Joseph Fleischman, proprietor; Albert Bang, manager; 
Otto Kubly, chef. 

Lincoln, Broadway and 52nd street, 120 rooms. Thomas 
Breslin, owner and proprietor; E. W. Howland, man- 
ager; M. J. Lawson, steward; Joseph Schmidt, chef. 

Longacre, 157-159 West 47th street, 150 rooms. H. R. 
Shares, proprietor; Michael J. Gallagher, steward; Wm. 
Woods, chef. 



I20 All Happy 

Lorraine, Fifth avenue and 45th street, 220 rooms, 132 
baths. Orvis & Howe, proprietors; S. G. Clayton, 
steward; Louis Brae, chef. 

Lucern, Amsterdam avenue and 79th street, 275 rooms, 
140 baths. Lucern Hotel Co. ; James Runciman, man- 
ager; F. Krimmling, steward; Herman Beiser, chef. 

Madison Square, 37 Madison avenue, 181 rooms, 78 baths. 
The Wyllys Co., owners; L. W. Matthewson, resident 
manager; E. H. Dowsett, steward and chef. 

Majestic, Central Park West and 72nd street, 520 rooms, 
200 baths. Jacob Rothschild, owner and proprietor 
(under company name, Majestic Hotel Co.) ; Joseph 
Rothschild, secretary and treasurer; Oscar Rottenary, 
steward; Albert Knowles, assistant steward; Gaston 
Domergue, chef. 

Malvern, 1 1 2 West 47th street, 35 rooms. C.H.Shaw, 
manager. 

Manhansett, 61 to 65 East 59th street, 75 rooms, 30 baths. 
W. Thompson, manager. . 

Manhattan, Madison avenue, 42d to 43d streets, 700 
rooms 450 baths. Hawk & Wetherbee, proprietors; 
E. B. Patch, manager; E. J. Hendee, assistant man- 
ager; Boyd Decker, steward; Leon Surdez, chef. 

Manhattan Square Hotel, 48 to 52 West 77th street, 264 
rooms, 99 baths, opposite Museum of Natural History. 
Charles J. Osborn, manager; T. J. Mulhall, steward; 
Xavier Dreyer, chef. 

Mansfield, 12-14 West 44th street, 174 rooms. Jennings 
& McColough, owners; John K. Morris, manager; John 
Nizzo, chef. 




GLEN ISLAND 
GRAND CAFE 



TABLE NO. 



7 ^VUi^VOtyt^t^. C^. 



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WAmE 53 

HAMILTON BAMK NOTE ENO. « PTG. CO., HEW YORK. 



Kuhn Patent, Jlay 81, llWl 



«CJ3 



LM 



*4.Q0 
*40 





SKANB CAFE 



WAITER NO. I "ME 



^ 



1^ 



»Gr3 



Total 



i.uim Patent, May ^, DMl. 



A L L PI A P P Y 123 

Marbury Hall, 154-156 West 74th street, 85 rooms, 38 
baths. L. P. Sefton, proprietor. 

Marie Antoinette, Broadway, 66th to 67th streets, 500 
rooms, 200 baths. W. E. Woolley, proprietor; A. M. 
Woolley, steward; H. M. Hanks, assistant steward; 
Julius Jouves, chef. 

Markwell, 222 West 49th street, 125 rooms, each room 
has a bath. Wm. A. Riley, proprietor; Wm. E. Riley, 
steward; Levi Roberstein, chef. 

Marlborough, Broadway, 36th to 37th streets. 400 rooms, 
200 baths. Sweeney & Co., proprietors; J. M. Crawford, 
manager; Henry Sutter, steward; Herman Erb, chef. 

Marlton, 3-5 West 8th street, 150 rooms. Boyce «S: 
Blake, proprietors; Mr. Blake, steward; Frank Bel- 
loni, chef. 

Martha Washington Hotel, 29 East 29th street, running 
through to 30 East 30th street. 415 rooms, 300 baths. 
Mark A. Cadwell, manager; W. C. Terry, steward; 
Thomas J. McCann, assistant steward; Paul Huss,chef. 

Martinique, 54 to 58 West 33d street, 250 rooms 106 
baths. A. E. Singleton, manager; Denis McCarthy, 
steward; Joseph Boff, chef. 

Maryland, 104-106 West 49th street, 120 rooms. John 
P. Reilly, proprietor; J. L. Lark, steward; Michael 
Brophy, chef. 

Metropole, Broadway and 42nd street, 35 rooms (large 
restaurant business). Considine Bros., proprietors; 
James J. Lang, manager; Alfred Danzigar, steward; 
Emile Dagno. chef. 

Metropolitan, Broadway and 27th street, 145 rooms. W. 
B. Mott, proprietor. 



124 All Happy 

Miller's Hotel, 37 to 41 West 26th street, 90 rooms. Dr. 
E. P. Miller, proprietor; F. E. Davis, manager; E. P. 
Hall, steward ; A. C. Wilson, chef. 

Monclair, Lexington avenue and 49th street, 100 rooms, 
52 baths. O. C. Baker, manager; H. Bean, chef. 

Monte Sano, 26 West 27th street, 54 rooms. Henry 
Phillips, manager. 

Monticello, 35-37 West 64th street, 104 rooms, 56 baths. 
J. A. Jepson, manager; George A. Behme, chef. 

Murray Hill, Park avenue, 40th to 41st streets, 586 rooms, 
300 baths. Wash. L. Jaques, manager; John E. Mur- 
phy, steward; John A. Boggi, chef. 

Narragansett, 2508 Broadway, between 93d and 94th 
streets, 170 rooms, 80 baths. J. J. Allen, proprietor; 
W. P. Stannard, steward; Valentine Schellenberg, 
chef. 

Navarre, 38th street, near Broadway, corner Seventh 
avenue, 335 rooms, 200 baths. Stearns & Dabb, pro- 
prietors; W. H. Dadmun, steward; G. X. Dime, chef. 

Netherland, Fifth avenue and 59th street, 360 rooms, 165 
baths. H. P. Whitaker, proprietor; W. H. Whitaker, 
manager; I. White, steward; Emile Gigoux, chef, 

Newton, Broadway, near 94th street, 200 rooms, 75 
baths. J. W. Comey, owner; C. G. Judson, manager; 
E. S. Wright, chef. 

Normandie, Broadway and 38th street, 160 rooms, 75 
baths. Elmer E. Almy, proprietor; P. J. Lee, stew- 
ard; Lucian Schiekle, chef. 

.Olympus, Sixth avenue and 38th street, 60 rooms. Ken- 
nedy & Crowe, proprietors. 



(Cok^e aes 0«nb«xss«xe>eMvs 



TABLE NO. 



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21 c-^^jUIsu 



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WMTESE 1 



MAMiLTON •*(« NOTE ENQ. • P'T'o. CO., *EW YOW(. Euhn Patent. May 21. 190L 



'im. 



[450 



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L2i 



UIQ 



'W 






CCci^e ^es (\Yt)bassaDeMYs 



WAITER NO. 




Euhn Patent. May a, lj»fc 



All Happy 127 

Orleans, Columbus avenue and 80th street, 100 rooms. 

Oxford, 55-57 East 58th street, 125 rooms, 60 baths. J. 
J. Madden, manager; Frank Crook steward; Henry 
Rebholz, chef. 

Park Avenue Hotel, Park avenue and 3 2d to 33d streets, 
430 rooms, 200 baths. Reed & Barntt, proprietors; 
J. C. Plummer, steward; Thos. McMann, assistant 
steward; Angelo La Manna, chef. 

Park View, Sixth avenue and 42d street, 120 rooms. W. 
Washer, proprietor; A. B. Atwood, steward; Louis 
Lapine, chef. 

Patterson, 58 West 47th street, no rooms, 46 baths. A. 
J. Patterson, proprietor; George Rein, chef. 

Pierpont, 43 to 47 West 320! street, 180 rooms, 68 baths. 
0. D. Jones, proprietor; John Brown, steward; Au- 
gust Baur, chef. 

Plaza, Fifth avenue, 58th to 59th streets, 350 rooms, 150 
baths. F. A. Hammond, proprietor; J. B. Quinn, 
manager; A. D. Hayner, steward; J. Bulette, chef. 

Portland and Norfolk, 132-134 West 47th street, running 
through to 46th street, 180 rooms, 85 baths. M. E. 
Fritz, proprietress. 

Premier, Lexington avenue and 7 2d street, 50 rooms. 
M. Levenson, proprietor. 

Putnam House, Fourth avenue and 26th street, 200 
rooms. Lawrence Kerr, proprietor; Charles Hayes, 
manager of restaurant; Chas. Merritt, chef. 

Quincy, 140-142 West 33d street. E. F. Robinson, pro- 
prietor; Theodore Allen, manager. 



128 All Happy 

Raleigh, 663-665 Broadway, 135 rooms. Richard. De 
Logerot, proprietor. 

Ramon, 340 West 57th street, no rooms, 50 baths. J. 
W. Whittier, proprietress; C. A. Alexander, manager; 
E. J. Kuntz, chef. 

Raymond, 42 to 46 East 28th street, 100 rooms, 35 baths. 
Mark A. Cadwell, proprietor; L. J. Leahy, steward; 
G. Botta, chef. 

Reisenweber's Circle Hotel, Eighth avenue and 58th 
street, 50 rooms, large restaurant. Reisenweber & 
Fisher, proprietors; Rudolf Bollon, steward; Ernest 
Hetch, chef. 

Regent, Broadway and 70th street, 300 rooms, 140 baths. 
Hotel Regent Co. ; F. M. Rogers, manager; Christopher 
Ronan, steward; John Lana, chef. 

Renaissance, Fifth avenue and 43d street, 300 rooms, 125 
baths. W. Watson manager; Henry Pike, steward; 
Julius Ehlinger, chef. 

Roland, 56 to 60 East 59th street, 250 rooms, 200 baths. 
R. D. Jones, proprietor. 

Rossmore, Broadway and 42d street, 175 rooms. P. H. 
Roche, proprietor; P. J. Treeful, steward* John Vene- 
tos, chef. 

Royal Arms, 206-208 West 43d street, 140 rooms. 

Royalton, 52-54 West 44th street, running through to 
43d street, 250 rooms, 150 baths. Merrill & Hatch, 
proprietors; O. C. Matthews, manager; J. H. E. Doy- 
ing, steward; Louis Vuilemet, chef. 



h, 



WALDMAN' HOTBli OO. 

OWIfSBS 




Oc^^^^^w 



Colonial H/U.L 

ARVERNE-8Y-THE-SEA-L.I. 



Mamaqbr 



Se.pteml3.er 15.th 1904 



Mr. Max Kuhn, Chief -Controller 
of the V7a.ldorf-Astoria, 
Hew York City. 

Dear Sir: — 

I wish to express to you my sati&faotion 
in the. V70r3<:in{i of the Checking-System which you are 
fumishins n^* I have used your System tvrf-o seasons 
and it has positively aided me in securing quick ser- 
vice and accurate, accounting. 

It certainly is an excellent System. 
Yery truly yours^ 



for the WALDMAJJ EOTKL CO. 




All Happy 129 

San Jacinto, 18 East 60th street, 210 rooms. Madison 
Avenue Real Estate Co.; Thos. F Williamson, mana- 
ager; Mrs. Ida C. Whitney, manager of restaurant; A, 
Harrison, chef. 

San Rafael, 65 West 45th street, 100 rooms. W. Rafael, 
proprietor; Frances Duperal, chef. 

San Remo, Central Park West, 74th to 75th streets, 600 
rooms. Michael Brennan, owner and proprietor; D. 
W. Morris, manager; Thomas Brennan, steward; 
Emile Linder, chef. 

Savoy, Fifth avenue and 59th street, 400 rooms, 200 
baths. Hotel Savoy Co.; John F. Ries and Herman 
Ries, managers; X. Kusmier, chef; G. Abmeyer, in- 
side steward. 

Schuyler, 57 to 61 West 45th street, 175 rooms, 80 baths. 
P. M. Suarez, manager; M, Phelan, steward; John 
Pellini, chef. 

Schuyler Arms, 306 to 311 West 98th street, 220 rooms, 
70 baths. Captain W. E. Gunn, manager; Joseph 
Grout, steward; G. Peracchio, chef. 

Severance, Broadway and 94th street, 120 rooms, 60 
baths. S. N. Severance & Son, proprietors; Edward 
Regina, chef. 

Seville, Madison avenue and 29th street, 200 rooms, 90 
baths. Ed wd. Purchas, manager; Charles Watts, stew- 
ard; Albert Lang, chef. 

Seymour, 48 to 52 West 45th street, 242 rooms, 115 baths. 
M. F. Miller, proprietor; J. D. Shelley, steward; Pierre 
Benedetti, chef. 

Sinclair House, Broadway and 8th street, Mrs. A. L. Ash- 
man, proprietress; Lawrence Cochrane, steward; 
Pierre Donneaud, chef. 



130 All Happy 

Sherry's, Fifth avenue and 44th street, 150 rooms (30 
apartments), first, second and third floor and base- 
ment devoted to restaurant, banquet, ballrooms and 
catering business. Louis Sherry, proprietor; Eugene 
Flaurand, manager; Clement Wyss, steward; Pascal 
Grand, chef. 

Smith & McNeil's, Washington street, running through to 
Greenwich, near Vesey street, 450 rooms, restaurant 
seats 1,000, from 7,000 to 10,000 persons are served 
daily. Thomas R. McNeil (under old firm name Smith 
& McNeil), proprietor; Seabrook Waddell, manager, 
Samuel McNeil, steward; August Matniebe, chef. 

Somerset, 148 to 152 West 47th street, 250 rooms, 100 
baths. W. Moseley, proprietor; Claude R. Nott, 
manager; C. A. Nott, steward; Charles Herscher, chef. 

Spalding, 127 West 43d street, 275 rooms, 135 baths. 
W. H. Veitch, manager; Milton Powell, steward: 
Emile Reinfranck, chef. 

St. Andrew, Broadway and 7 2d street, 231 rooms, 75 
baths. Andrew Robertson, proprietor; C. H. Davis, 
manager; J. E. Haslam, steward; C. Zutter, chef. 

St. Denis, nth street and Broadway, 250 rooms. W. 
Taylor & Son, proprietors; E. G. Noakes, steward; 
E. Aressy, chef. 

St. George Hotel, 49 East 12th street, 70 rooms. Churchill 
& Co., proprietors; W. Woodlin, chef. 

St. Hubert, 120 West 57th street, 150 rooms, 72 baths. 
T. J. Phelan, proprietor; J. W. Horton, steward; An- 
tonio Engrasser, chef. 

St. James, 109 to 113 West 45th street. E. H. Litchfield, 
owner; W. W. Wyckoff, manager; Henry Piecort, 
chef. 



AllHappy 131 

St. Lorenz, Lexington avenue and 7 2d street, 250 rooms. 
Richard Hears, proprietor; A. Seehofer, steward; 
Lazarus Cafferata, chef. 

St. Margaret, 129 West 47th street, 130 rooms. E. R. 
Champion, proprietor; Arthur Hickey, manager; Luke 
Brown, steward. 

St. Paul, Columbus avenue and 60th street, 186 rooms, 
109 baths. 

St. Pierre, 102 West 80th street, 100 rooms, 40 baths. F. 
R. White, proprietor. 

St. Regis, Fifth avenue and ssth street, 300 rooms, 165 
baths. R. M. Haan, proprietor; M. Geller, manager; 
E. C. Hayfield and E. H. Nies, stewards; G. S. Henry, 
wine steward; E. Bailly, chef. 

Stanley, 124-126 West 47th street, no rooms. C. E. 
Champion, proprietor; Arthur Hickey, manager; Luke 
Brown, steward; George Callone, chef. 

Stevens House, 21 to 27 Broadway. M. Straus, manager; 
Paul Bogio, manager of restaurant. 

Stratford, 1 1 East 3 2d street, 143 rooms, 60 baths. Mme. 
Genet, proprietress; L. Genet, steward; Jack Gru- 
nenfelder, chef. 

Touraine, 9 East 39th street, 145 rooms, 65 baths. E. H. 
Litchfield, owner; W. H. Hanley, steward; Hugo Adt, 
chef. 

Twelve Fifth Avenue, 60 rooms. O. H. Foster, manager; 
Philip Jucham, steward; Ferdinand Lechetti, chef. 

Twenty-four West 45th Street, 50 rooms, men only. Mrs. 
L. M. Howard, proprietress. 



132 



All Happy 



Union Square Hotel, Fourth avenue and 15th street, 128 
rooms. Neumiller & Schaefer, proprietors; Charles 
Kuhl, chef. 

University, 106-108 West 47th street, 85 rooms, 35 baths. 
A. E. Hubbard, proprietor; L. Cassidy, manager; Ste- 
phen Anger, chef. 

Vanderbilt, Lexington avenue and 4 2d street, 76 rooms. 
Matthew Clune, proprietor; M. G. Lyons, manager. 

Van Rensselaer, 17-19 East nth street, 75 rooms, 40 
baths. J. C. Lawrence, proprietor; Albert N. Brown, 
chef. 

Vendome, Broadway and 41st street, 350 rooms, 200 
baths. L. L. Todd, proprietor; Frank Gruen, man- 
ager; Julius Fernbach, chef. 

Victoria, Broadway, Fifth avenue and 27th street, 300 
rooms, 150 baths. Geo. W. Sweeney, proprietor; W. 
Horstman, steward; E. W. Newrath, assistant steward; 
Bernard Frederes, chef; Rafael Avellant, night chef; 
James Frederes, assistant chef. 

Waldorf-Astoria, Fifth avenue, 33d to 34th streets, 1,200 
rooms. George C. Boldt, proprietor; Thomas M. Hil- 
liard, manager; Oscar Tschirky, maitre d'hotel; Lud- 
wig von Amim, steward; Rene Anjard, chef. 

Walton, Columbus avenue and 70th street, 210 rooms, 85 
baths. E. C. Chown, manager; Jerry Morley, steward; 
Peter Rossni, chef. 

Warrington, 161-163 Madison avenue, 130 rooms. E. 
D. Gavin, proprietor. 

Webster, 42 West 45th street, 156 rooms, 86 baths. 
Joseph C. Reynolds, proprietor; J. C. Rivers manager; 
Geo. L. Von Pusch, steward; Jules Uebele, chef. 



i\ L L Happy 



^33 



Welden, Broadway and 67th street, 50 rooms. A. S. 

Thompson, proprietor. 

Wellington, Seventh avenue and 55th street, 250 rooms, 
100 baths. A. W Eager, proprietor; J. E. Richards, 
manager; E. T. Rich, steward; Peter Barrere, chef. 

Westminster, corner of i6th street and Irving place, 250 
rooms, 75 baths. A. W. Eager, proprietor; W. H. 
Hatfield, manager; S. Rubenson, steward; Louis 
Pichetto^ chef. 

Willard, 252 to 256 West 76th street, 128 rooms, 64 baths. 
Hotel Cecil Co., proprietors; Arthur T. Hardy, man- 
ager; John S. Rafter, steward; Joseph Fabry, chef. 

Wolcott, West 31st street, near Fifth avenue, 300 rooms, 
165 baths James H. Breslin, proprietor; J. D. Cos- 
tello, steward; Oris Sparks, assistant steward; An- 
dreas Fox, chef. 

Woodward, Broadway and 55th street, 210 rooms, 100 
baths. T. D. Greene, manager; C. J. Teiling, steward; 
Theodore La Manna, chef. 

Wroxeter, 139 West 45th street, 100 rooms. C. C. Sinsa- 
baugh, proprietor and manager- John Suggs, steward 
and chef 

York, Seventh avenue and 36th street, 240 rooms, 125 
baths. Stokes & Williams, proprietors; J. Rosso, 
steward; Bianca La Manna, chef. 



134 



All Happy 



NEW YORK RESTAURANTS 



Arena, 31st street near Broadway. Smith & Kerrissey. 
proprietors; Charles Warmuth, manager; S. Sowntag, 
steward; Albert Hirtzler, chef. 

Broad Exchange Cafe and Restaurant, Broad Exchange 
Building, comer Broad street and Exchange place. 
Michael Meyer & Charles E. Day, proprietors; John 
A. Keisser, steward; Jules Dumay, chef. 

Brown's, 1424 Broadway. J. Paul Schubert, manager; 
J. W. Jackson, steward; Joe Oster, chef. 

Bums', 781 to 787 Sixth avenue, 102 West 45th and 107 
West 44th streets. Morrison Rogers, manager; Alex. 
Karkling, steward; Angelo Sormani, chef. 

Cafe des Beaux Arts, 80 West 40th street, corner Sixth 
avenue. Louis Andre & Jaques Bustanoby, proprie- 
tors; Henry StoU, steward; Honore Olivier, chef. 

Cafe Boulevard, 156 Second avenue, corner loth street. 
Hungarian Restaurant Co.; I. H. Rosenfeld, president; 
I. Grossman, steward. 

Cafe Savarin, Broadway and Pine street. Daniel M. 
Junk, manager; Jean D'EU Era, chef. 

David's Cafe, 69 Liberty street. David Roedesperger, 
proprietor. 

Delmonico's, Fifth avenue and 44th street. Eugene 
Gamier, manager; Prosper Grevillot, chef. 

Delmonico's, South William, corner Beaver streets. Eu- 
gene Garnier, general manager; Charles Huerstel, man- 
ager; Jean Roth, chef. 

Fourteenth Street Store, Sixth avenue and 14th street. 
James Moran, manager; T. Crocker, chef. 



All Happy 135 

Gazzo's, Broadway and 40th street. U. R. Gazzo, pro- 
prietor; Henry Baldi, steward; Joe Bellocchio, chef. 

Halloran's, 213-215 Sixth avenue. J. H. Halloran, pro- 
prietor; Gus. King, manager; Felix Coda, chef. 

Haan's, 23 Park Row. R. M. Haan, proprietor; M. Gel- 
ler, manager; Andrew Lang, assistant manager; E. P. 
Brown, steward; Charles Lortscher, chef. 

Healy's, Columbus avenue and 66th street. T. J. 
Healy, proprietor; Robert Donohue, steward; John 
J. Farrell, chef. 

Hofbrau, Broadway and 30th street. August Janssen; 
proprietor; Max Schneider, manager ; Jack Ritter, chef. 

Jack's, 761 Sixth avenue. Dunstan & Son, proprietors; 
W. Dunstan, manager; Charles Cozzens, chef. 

Kennelly's, 486-488 Columbus avenue. Joseph P. Ken- 
nelly, proprietor; George S. Shannon, manager; Owen 
Mooney, steward. 

Lafayette, formerly Martin's, University place and loth 
street. Orteig & Antoine Lablance, proprietors; 
Bernard Pouchan, chef. 

La Rochelle restaurant (formerly Haan's), Columbus ave- 
nue and 75th street. I. H. Rosenfeld, president; 
Charles Frank, manager and steward; Antoine Hann, 
chef. 

Little Hungary, 257 E. Houston street. Max Schwartz, 
proprietor. 

Luchow's, 108 to 114 East 14th street. A. Luchow, pro- 
prietor ; Albert Muller, manager ; Fritz Keller, chef. 

Macy's, Broadway and 34th to 35th streets. J. W. Heit- 
mann, manager; George Krebs, chef. 



136 AllHappy 

Martin's, Broadway and Fifth avenue, corner of 26th 
street. J. B. Martin, proprietor ; Louis Martin, general 
manager; Francis Node, manager; Andre Bosquer, 
steward; J. Ballard, chef. 

Moquin's, 149 Fulton street, running through to 20 Ann 
street. L. C. & H. F. Moquin, proprietors; Gustave 
Ginouves, manager; Andre Wuendlung, chef. 

Moquin's, 454 Sixth avenue. L. C. & H. F. Moquin, pro- 
prietors; O. Schroeder, manager; Ulysse T. Delisle, 
steward; Julius Giangue, chef. 

Pabst Grand Circle, 59th street and Eighth avenue. 
Eugene Schleip, proprietor; W. Scott Fennell, man- 
ager. 

Rector's, Broadway and 44th street. Charles Rector, 
proprietor; Frederick F. Falisse, steward; Charles A. 
Perraudin, chef. 

Reisenweber's, Eighth avenue and 58th street. Reisen- 
weber & Fischer, proprietors; Rudolf Bollon, steward; 
Ernest Hetch, chef. 

Robins, S. M. , cafe (formerly Hoffman cafe), 21 New 
street, also restaurant, 57 Broadway. S. M. Robins 
Co. 

Shanley's, 1476 Broadway. Thomas J. & M. J. Shanley, 
proprietors; John F. Quinn, steward; Chris. Koch, 
chef. 

Shanley's, 121 2 Broadway, Thomas J. & M. J. Shanley, 
proprietors; Patrick Shanley, manager; W. Barkel, 
chef. 

Shanley's, 383 Sixth avenue. Thomas J. & M. J. Shan- 
ley, proprietors; Andrew Shanley, manager. 



All Happy 137 

Simpson Crawford Co., Sixth avenue and 19th to 20th 
streets. F. A. Archambault, manager; Russell Cath- 
ro steward; Pierre Buisson, chef. 

Siegel-Cooper's, Sixth avenue and i8th to 19th streets. 
Charles Van Bogaert. manager; Bernard F. Farrell, 
steward; Herman H. Eabeilin, chef. 

Trainor's, 1289-1291 Broadway. Louis Schmidt, pro- 
prietor; Charles Thurn, manager; Hans Wittmann, 
chef. 

Wanamaker's, Broadway and 8th to 9th streets. John 
Guilfoyle manager. 



138 All Happy 

NEW YORK CLUBS 

Aldine Associatiorij Fifth avenue and i8th street. James 
Bernard, superintendent; Joseph Creominie, chef. 

Arion Club, Park avenue and 59th street. F. Barro, ca- 
terer; Jules H. Ferrenbach, chef. 

Arkwright Club, 320 Broadway. John Grohan, superin- 
tendent; Francois Lefaure, chef. 

Brokers' Luncheon Club, 60 Broadway, Consohdated 
Exchange Building. W. L. Patterson, manager; Ru- 
dolph Reinhardt, chef. 

Calumet Club, Fifth avenue and 29th street. Carroll P. 
Duval, superintendent; A. W. Prediger, steward; 
Paul Bentz, chef. 

Catholic Club, 120 West 59th street. P. H. Hanley, 
superintendent; Arthur Brunell, assistant superin- 
tendent; Ernest Corporandy, chef. 

City Mid-day Club, Broad Exchange Building, corner 
Broad street and Exchange place. E. Drosse, super- 
intendent ; E. Poetz, chef. 

City Club, 55-57 West 44th street. Wm. Stevens, super- 
intendent; Eugene Bugnon, chef. 

Century Association, 7 West 43 d street. Charles Bel- 
tramini, superintendent; Joe Rossi, chef. 

Deutscher Verein, 112 West 59th street. Julius Weiss, 
superintendent; August Egger, chef. 

Deutscher Press Club, 21 City Hall place. John Weil, 
president; H. Abmeyer, caterer. 



AllHappy 139 

Democratic Club, 617 Fifth avenue. David A. Ross, 
superintendent; E. J. Connelly, steward; George Eber- 
sold, chef. 

Down-Town Association, 60 Pine street. Fred. Wohl- 
fahrt, superintendent; Edouard Petitbenoit, chef. 

Drug Trade Club of New York, 100 William street. 
J, Hopkins, president; Gustave Brehme, steward; 
John Mondot, chef. 

Engineers' Club, Fifth avenue and 35th street. E. G. 
Reynolds, superintendent; Paul Woefifle, chef. 

Fidelio Club, 110-112 East 59th street. Charles Griessel, 
steward; S. Sonnmann, chef. 

Freundschaft Verein, Park avenue and 7 2d street. M. 
Kaufmann, superintendent; Edward Homberg, stew- 
ard; Laurent Weiss, chef. 

Hardware Club, 253 Broadway. Eugene Blanc, superin- 
tendent; Charles Eggenspieler, chef. 

Harvard Club, 27 West 44th street (building being re- 
modeled), temporary office, Bristol Building, 42d street 
and Fifth avenue, room 505. S. H. Byron, sup't. 

Harmonie Club, 45 West 42d street. Richard Rott, su- 
perintendent and steward; J. Glaser, chef. 

Hungarian Republican Club, 76 Second avenue. Spitz, 
steward. 

Knickerbocker Club, Fifth avenue and 3 2d street. A. W. 
Whyte, superintendent; Constant Tamagna, chef. 

Liederkranz, iii to 119 East 58th street. A. G. Rein- 
hardt, superintendent. 

Lambs' Club, 70 West 36th street. John Tissen, super- 
intendent. 



140 All Happy 

Lotos Club, Fifth avenue and 45th street. I. Steinfield, 

superintendent; Emile Hild chef. 

Manhattan Club, Madison avenue and 26th street. J. C. 
Brewer^ superintendent; John RosseUi, chef; W. 
Sculley, receiving clerk. 

Metropolitan Club, Fifth avenue and 60th street. J. 
C. Callaghan, superintendent; G. Parfett, steward; 
Marcisse Bothereau, chef. 

New York Athletic Club, 56 Central Park South, corner 
Sixth aA^enue and 59th street. James J. Duffv, man- 
ager; Leslie McCurdy^ steward; Louis Stradella, chef. 

New York Club, Fifth avenue and 35th street. Alfred 
Schmidt, superintendent; L. Riehl, chef. 

New York Press Club, 116 Nassau street, Morton Building. 
Frederic W. Sonthemer, superintendent; J. J. Alex- 
andre, steward; Albert Van Doern, chef. 

New York Stock Exchange Luncheon Club, Stock Ex- 
change Building. W. Crothers, caterer; Joseph Kast- 
ener, chef. 

New York Yacht Club, 37 West 44th street. M. G. Jouf- 
fret, superintendent; Henry Herman, chef. 

Princeton Club, southwest corner Park avenue and 34th' 
street. Geo. S. Knauss, superintendent; Paul Loz- 
zero, chef. 

Progress Club, 8 8th street and Central Park West. 
Emile Sterling, steward; Herman Schmidt, chef. 

Riding Club, 7 East sSth street. G. H. Peabody, super- 
intendent; Felix Leveille, chef. 

Reform Club, 2 East 35th street. A. Schreiner, superin- 
tendent; Charles Costello, chef. 



All Happy 141 

Racquet and Tennis Club, 27 West 43d street. E. C. 
Cashin, superintendent; L. 01ms, steward; Pierre 
Latourrette, chef. 

Republican Club, 54 West 40th street. Samuel P. Skin- 
ner, superintendent; T. J. Shiels, wine steward; Joseph 
Baston, chef. 

Salmagundi Club, 14 West 12th street. Marcel Pelau- 
ard, steward; Celestin Orces, chef. 

Stewards' Club, 49 East 28th street. J. A. Oprey, presi- 
dent; Francois Berchier, vice-president. 

St. Nicholas Club, 7 West 44th street. J. B. Masterson, 
superintendent; Robert Hoffman, chef. 

Union League Club, Fifth avenue and 39th street. 
Charles W. Shepard, superintendent; Francois Ber- 
chier, steward; G. D'Ell Era, chef. 

Union Club, Fifth avenue and 51st street. Capt. Daniel 
J. Murphy, superintendent; Emile Simoni, steward; 
Victor Simoni, chef. 

University Club, Fifth avenue and 54th street. Edward 
Gleason, superintendent; F. Thomison, steward; Joe 
Marshal, chef. 

Underwriters' Club, 16 Liberty street. Harry Hall, su- 
perintendent; A. L. Oppikofer, steward; Louis Hank, 
chef. 

Yale Club, 30 West 44th street. J. E. Chatfield, superin- 
tendent; Patrick McCabe, steward; Chris Fuglister, 
chef. 



ADVANCE COPY 



These blank pages are reserved for An- 
nouncements of direct interest to Hotel 
Proprietors, such as those herein of Oscar's 
Sauce, the Fifth Avenue Hotel, and the 
Hamilton Bank Note Company. 

All business houses whose interests are 
closely identified with the Hotel trade will 
find it advantageous to consider this op- 
portunity. 

For further particulars and rates, please 

write 

MAX KUHN 

Controller, Waldorf-Astoria 
New York 



All Happy 



i?S 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 
Ranging from $5 to $14 Per Month 



$5.00 
Per Month 


$10.00 
Per Month 


$12.00 
Per Month 


$14.00 . 
Per Month 


Q 
"o 
6 
2 


Month 

of 
31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 
30 Days 


Month 

of 

31 Days 


Month 

of 
30 Days 


I 


S 16 


S 


17 


S 32 


s 


33 


S 39 


$ 


40 


$ 45 


$ 47 


2 


32 




33 


65 




67 


77 




80 


90 


93 


3 


48 




50 


97 


I 


00 


I 16 


I 


20 


I 36 


I 40 


4 


65 




67 


X 29 


I 


33 


I 55 


I 


60 


I 81 


I 87 


5 


81 




83 


I 61 


I 


67 


I 94 


2 


00 


2 26 


2 33 


6 


97 




00 


I 94 


2 


00 


2 32 


2 


40 


2 71 


2 80 


7 


I 13 




17 


2 26 


2 


Zi 


2 7 I 


2 


80 


3 16 


3 27 


8 


I 29 




33 


2 58 


2 


67 


3 10 


3 


20 


3 61 


3 73 


9 


I 45 




5° 


2 90 


3 


00 


3 48 


3 


60 


4 06 


4 20 


10 


I 61 




67 


3 23 


3 


c>i 


3 87 


4 


00 


4 52 


4 67 


II 


I 77 




83 


3 55 


3 


67 


4 26 


4 


40 


4 97 


5 13 


12 


I 94 


2 


00 


3 87 


4 


00 


4 65 


4 


80 


5 42 


5 60 


13 


2 10 


2 


17 


4 19 


4 


2,i 


5 03 


5 


20 


5 87 


6 07 


14 


2 26 


2 


33 


4 52 


4 


67 


5 42 


5 


60 


6 22 


6 53 


15 


2 42 


2 


50 


4 84 


5 


00 


S Si 


6 


00 


6 77 


7 00 


16 


2 5S 


2 


67 


5 16 


5 


33 


6 IQ 


6 


40 


7 23 


7 47 


17 


2 74 


2 


83 


5 48 


5 


67 


6 58 


6 


So 


7 68 


7 93 


18 


2 90 


3 


00 


5 81 


6 


00 


6 97 


7 


20 


8 13 


8 40 


19 


3 06 


3 


17 


6 13 


6 


33 


7 35 


7 


60 


8 58 


8 87 


20 


3 23 


3 


33 


6 45 


6 


67 


7 74 


8 


00 


9 03 


9 33 


21 


3 30 


3 


50 


6 77 


7 


00 


8 13 


8 


40 


9 48 


9 80 


22 


3 55 


3 


67 


7 09 


7 


33 


8 52 


8 


80 


9 94 


10 27 


23 


3 71 


3 


S3 


7 42 


7 


67 


8 90 


9 


20 


10 39 


10 73 


24 


3 87 


4 


00 


7 74 


8 


00 


9 30 


9 


60 


10 84 


II 20 


25 


4 03 


4 


17 


8 08 


8 


33 


9 68 


10 


00 


1 1 29 


II 67 


26 


4 19 


4 


Z3 


8 30 


8 


67 


10 06 


10 


40 


II 74 


12 13 


27 


4 3 5 


4 


50 


8 72 


9 


00 


10 43 


10 


80 


12 19 


12 60 


28 


4 52 


4 


67 


9 04 


9 


33 


10 84 


1 1 


20 


12 65 


13 07 


29 


4 68 


4 


83 


9 36 


9 


67 


II 23 


1 1 


60 


13 10 


13 53 


30 


4 84 


5 


00 


9 68 


10 


00 


II 61 


12 


00 


13 55 


14 00 



IS6 



All Happy 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 

Ranging from $15 to $20 Per Month 





$15.00 

Per Month 




$16.00 
Per Month 


$18.00 
Per Month 


$20.00 
Per Month 


e 

"o 
d 
Z 


Month 

of 
.?i Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 

30 Days 


Month 

of 
31 Days 


Month 

of 
30 Days 


I 


$ 48 


$ 


50 


$ 


SI 


$ 


53 


$ 


58 


$ 


60 


$ 


65 


$ 67 


2 


97 


I 


00 


I 


03 


I 


06 


I 


6 


I 


20 


I 


29 


I 33 


3 


I 45 


I 


50 


I 


54 


I 


60 


I 


4 


I 


80 


I 


94 


2 00 


4 


I 94 


2 


00 


2 


06 


2 


13 


2 


32 


2 


40 


2 


58 


2 67 


5 


2 42 


2 


50 


2 


58 


2 


66 


2 


90 


3 


00 


3 


23 


3 33 


6 


2 90 


3 


00 


3 


09 


3 


20 


3 


48 


3 


60 


3 


87 


4 00 


7 


3 39 


3 


50 


3 


60 


3 


73 


4 


06 


4 


20 


4 


52 


4 67 


8 


3 87 


4 


00 


4 


II 


4 


26 


4 


64 


4 


80 


5 


16 


5 33 


9 


4 36 


4 


50 


4 


63 


4 


80 


5 


22 


5 


40 


5 


81 


6 00 


10 


4 84 


5 


00 


5 


15 


5 


33 


5 


80 


6 


00 


6 


45 


6 67 


II 


5 32 


5 


50 


5 


66 


5 


86 


6 


38 


6 


60 


7 


10 


7 33 


12 


5 81 


6 


00 


6 


18 


6 


40 


6 


96 


7 


20 


7 


74 


8 00 


13 


6 29 


6 


50 


6 


69 


6 


93 


7 


54 


7 


80 


8 


39 


8 67 


14 


6 78 


7 


00 


7 


21 


7 


46 


8 


12 


8 


40 


9 


03 


9 33 


15 


7 26 


7 


50 


7 


73 


8 


00 


8 


71 


9 


00 


9 


68 


10 00 


16 


7 74 


8 


00 


8 


24 


8 


53 


9 


29 


9 


60 


10 


32 


10 67 


17 


8 23 


8 


50 


8 


76 


9 


06 


9 


87 


10 


20 


10 


97 


II 33 


18 


8 71 


9 


00 


9 


28 


9 


60 


10 


45 


10 


80 


II 


61 


12 00 


19 


9 19 


9 


50 


9 


79 


10 


13 


II 


03 


II 


40 


12 


26 


12 67 


20 


9 68 


10 


00 


10 


31 


10 


66 


II 


61 


12 


00 


12 


90 


13 33 


21 


10 16 


10 


50 


10 


82 


1 1 


20 


12 


19 


12 


60 


13 


55 


14 00 


22 


10 65 


II 


00 


II 


34 


II 


73 


12 


77 


13 


20 


14 


19 


14 67 


23 


11 13 


1 1 


50 


II 


86 


12 


26 


13 


31 


13 


80 


14 


84 


IS 33 


24 


1 1 60 


12 


00 


12 


37 


12 


80 


13 


93 


14 


40 


15 


48 


16 00 


25 


12 10 


12 


50 


12 


89 


13 


33 


14 


51 


15 


00 


16 


13 


16 67 


26 


12 58 


13 


00 


13 


40 


13 


86 


15 


09 


15 


60 


16 


77 


17 33 


27 


13 07 


13 


50 


13 


92 


14 


40 


15 


67 


16 


20 


17 


42 


18 00 


28 


13 55 


14 


00 


14 


44 


14 


93 


16 


25 


16 


80 


18 


06 


18 67 


29 


14 03 


14 


50 


14 


95 


IS 


46 


16 


83 


17 


40 


18 


71 


19 33 


30 


14 55 


15 


00 


15 


47 


16 


00 


17 


42 


18 


00 


19 


35 


20 00 



All Happy 



157 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 
Ranging from $25 to $40 Per Month 



S25.00 
Per Month 


830-00 
Per Month 


$35.00 

Per Month 


$40.00 
Per Month 



"o 
d 
2; 


Month 

of 

31 Days 


Month 

of 
30 Days 


Month 

of 

31 Days 


Month 

of 
30 Days 


Month 

of 

31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 

30 Days 


I 


s 


81 


s 


83 


$ 


97 


Si 


00 


Si 


13 


Si 


17 


Si 


29 


^i 33 


2 


I 


61 


I 


67 


I 


94 


2 


00 


2 


26 


2 


33 


2 


58 


2 67 


3 


2 


42 


2 


50 


2 


90 


3 


00 


3 


39 


3 


50 


3 


87 


4 00 


4 


3 


25 


3 


33 


3 


87 


4 


00 


4 


52 


4 


67 


5 


16 


5 33 


5 


4 


03 


4 


17 


4 


84 


5 


00 


5 


65 


5 


83 


6 


45 


6 67 


6 


4 


84 


5 


00 


5 


81 


6 


00 


6 


77 


7 


00 


7 


74 


8 00 


7 


5 


65 


5 


83 


6 


77 


7 


00 


7 


90 


8 


17 


9 


03 


9 33 


8 


6 


45 


6 


67 


7 


74 


8 


00 


9 


03 


9 


33 


10 


32 


10 67 


9 


7 


26 


7 


50 


8 


71 


9 


00 


10 


16 


10 


50 


II 


61 


12 00 


10 


8 


06 


8 


33 


9 


68 


10 


00 


1 1 


29 


1 1 


67 


12 


90 


13 33 


II 


8 


87 


9 


17 


10 


65 


II 


00 


12 


42 


12 


83 


14 


19 


14 67 


12 


9 


68 


10 


00 


1 1 


61 


12 


00 


13 


55 


14 


00 


15 


48 


16 00 


13 


10 


48 


10 


83 


12 


58 


13 


00 


14 


68 


IS 


17 


16 


77 


17 33 


14 


1 1 


29 


1 1 


67 


13 


55 


14 


00 


15 


81 


16 


33 


18 


06 


18 67 


15 


12 


10 


12 


50 


14 


5 2 


15 


00 


16 


94 


17 


50 


19 


35 


20 00 


16 


12 


90 


13 


33 


15 


48 


16 


00 


18 


06 


18 


67 


20 


65 


21 33 


17 


13 


71 


14 


17 


16 


45 


17 


00 


19 


19 


19 


83 


21 


94 


22 67 


18 


14 


52 


15 


00 


17 


42 


18 


00 


20 


32 


21 


00 


23 


23 


24 00 


19 


15 


32 


15 


83 


18 


39 


19 


00 


21 


45 


22 


17 


24 


52 


25 33 


20 


16 


13 


16 


67 


19 


35 


20 


00 


22 


58 


23 


33 


25 


81 


26 67 


21 


16 


94 


17 


50 


20 


32 


21 


00 


23 


71 


24 


50 


27 


10 


28 00 


22 


17 


74 


18 


33 


21 


29 


22 


00 


24 


84 


25 


67 


28 


39 


29 33 


23 


18 


55 


19 


17 


22 


26 


23 


00 


25 


97 


26 


83 


29 


68 


30 67 


24 


19 


36 


20 


00 


23 


23 


24 


00 


27 


10 


28 


00 


30 


97 


32 00 


25 


20 


16 


20 


83 


24 


19 


25 


00 


28 


23 


29 


17 


32 


26 


33 33 


26 


20 


97 


21 


67 


25 


16 


26 


00 


29 


35 


30 


33 


33 


55 


34 67 


27 


21 


77 


22 


50 


26 


13 


27 


00 


30 


48 


31 


50 


34 


84 


36 00 


28 


22 


58 


23 


33 


27 


10 


28 


00 


31 


61 


32 


67 


36 


13 


37 33 


29 


23 


39 


24 


17 


28 


06 


29 


00 


32 


74 


33 


83 


37 


42 


38 67 


30 


24 


19 


25 


00 


29 


03 


30 


00 


33 


87 


35 


00 


38 


71 


40 00 



158 



All Happy 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 

Ranging from $45 to $60 Per Month 



$45.00 
Per Month 


P 


Sso.oo 
er Month 




Per Month 


$60.00 
Per Month 


d 
Q 


Month 

of 

31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 

30 Days 


Month 

of 
31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 

30 Days 


I 


Si 


45 


$1 


50 


%1 


61 


$1 


67 


$1 


77 


$1 


83 


Si 


94 


$2 00 


2 


2 


90 


3 


00 


3 


23 


3 


ZZ 


3 


55 


3 


67 


3 


87 


4 00 


3 


4 


35 


4 


50 


4 


84 


5 


00 


5 


32 


5 


50 


5 


81 


6 00 


4 


5 


81 


6 


00 


6 


45 


6 


67 


7 


10 


7 


ZZ 


7 


74 


8 00 


5 


7 


26 


7 


50 


8 


06 


8 


33 


8 


87 


9 


17 


9 


68 


10 00 


6 


8 


71 


9 


00 


9 


68 


10 


00 


10 


65 


II 


00 


II 


61 


12 00 


7 


10 


16 


10 


50 


II 


29 


II 


67 


12 


42 


12 


83 


13 


55 


14 00 


8 


II 


61 


12 


00 


12 


90 


13 


3Z 


14 


19 


14 


67 


15 


48 


16 00 


9 


13 


06 


13 


50 


14 


52 


15 


00 


15 


97 


16 


50 


17 


42 


18 00 


10 


14 


52 


IS 


00 


16 


13 


16 


67 


17 


74 


18 


33 


19 


35 


20 00 


II 


15 


97 


16 


50 


17 


74 


18 


33 


19 


52 


20 


17 


21 


29 


22 00 


12 


17 


42 


18 


00 


19 


35 


20 


00 


21 


29 


22 


00 


23 


23 


24 00 


13 


18 


87 


19 


50 


20 


97 


21 


67 


23 


06 


23 


83 


25 


16 


26 00 


14 


20 


32 


21 


00 


22 


58 


23 


33 


24 


84 


25 


67 


27 


10 


28 00 


15 


21 


77 


22 


50 


24 


19 


25 


00 


26 


61 


27 


50 


29 


03 


30 00 


16 


23 


23 


24 


00 


25 


81 


26 


67 


28 


39 


29 


33 


30 


97 


32 00 


17 


24 


68 


25 


50 


27 


42 


28 


33 


30 


16 


31 


17 


32 


90 


34 00 


18 


26 


13 


27 


00 


29 


03 


30 


00 


31 


94 


ZZ 


00 


34 


84 


36 00 


19 


27 


58 


28 


50 


30 


65 


31 


67 


33 


71 


34 


83 


36 


77 


38 00 


20 


29 


03 


30 


00 


32 


26 


ZZ 


3Z 


35 


48 


36 


67 


38 


71 


40 00 


21 


30 


48 


31 


50 


33 


87 


35 


00 


37 


26 


38 


50 


40 


65 


42 00 


22 


31 


94 


33 


00 


35 


48 


36 


67 


39 


03 


40 


ZZ 


42 


58 


44 00 


23 


33 


39 


34 


50 


37 


10 


38 


2,2, 


40 


81 


42 


17 


44 


52 


46 00 


24 


34 


84 


36 


00 


38 


71 


40 


00 


42 


58 


44 


00 


46 


45 


48 00 


25 


36 


29 


37 


50 


40 


32 


41 


67 


44 


35 


45 


83 


48 


39 


50 00 


26 


37 


74 


39 


00 


41 


94 


43 


33 


46 


13 


47 


67 


50 


32 


52 00 


27 


39 


19 


40 


50 


43 


55 


45 


00 


47 


90 


49 


50 


52 


26 


54 00 


28 


40 


65 


42 


00 


45 


16 


46 


67 


49 


68 


51 


33 


54 


19 


56 00 


29 


42 


10 


43 


50 


46 


77 


48 


ZZ 


51 


45 


53 


17 


56 


13 


58 00 


30 


43 

1 


55 


45 


00 


48 


39 


50 


00 


53 


23 


55 


00 


58 


06 


60 00 



All Happy 



159 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 

Ranging from $65 to $80 Per Month 





Pe""r 


6i.oo 
Month 


$70.00 
Per Month 


S7S-°o 
Per Month 


S80.00 
Per Month 


6 


Month 

of 
31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 

30 Days 


I 


S2 


10 


S2 17 


S2 26 


S2 22 


$2 


42 


$2 50 


$2 


58 


$2 76 


2 


4 


19 


4 Z3 


4 52 


4 67 


4 


84 


5 00 


5 


16 


5 22 


3 


6 


29 


6 50 


6 77 


7 00 


7 


26 


7 50 


7 


74 


8 00 


4 


8 


39 


8 67 


9 03 


9 22 


9 


68 


10 00 


10 


2^ 


10 67 


5 


10 


48 


10 83 


1 1 29 


II 67 


12 


10 


12 50 


12 


90 


13 22 


6 


12 


58 


13 00 


13 55 


14 00 


14 


52 


15 00 


15 


48 


16 00 


7 


14 


68 


15 17 


15 81 


16 33 


16 


94 


17 50 


18 


06 


18 67 


8 


16 


77 


17 33 


18 06 


18 67 


19 


35 


20 00 


20 


65 


21 22 


9 


18 


87 


19 SO 


20 32 


21 00 


21 


77 


22 50 


23 


23 


24 00 


10 


20 


97 


21 67 


22 58 


23 22 


24 


19 


25 00 


25 


81 


26 67 


II 


23 


06 


23 83 


24 84 


25 67 


26 


6i 


27 50 


28 


39 


29 22 


12 


25 


16 


26 00 


27 10 


28 00 


29 


03 


30 00 


30 


97 


32 00 


13 


27 


26 


28 17 


29 35 


30 22 


31 


45 


2^ 50 


22 


55 


34 67 


14 


29 


35 


30 ii 


31 61 


32 67 


33 


87 


35 00 


36 


13 


37 22 


15 


31 


45 


32 50 


22 87 


35 00 


36 


29 


37 .50 


38 


71 


40 00 


16 


33 


55 


34 67 


36 13 


37 22 


38 


71 


40 00 


41 


29 


42 67 


17 


35 


64 


36 83 


38 89 


39 67 


41 


13 


42 50 


43 


87 


45 22 


18 


37 


74 


39 00 


40 65 


42 00 


43 


55 


45 00 


46 


45 


48 00 


19 


39 


84 


41 17 


42 90 


44 22 


45 


97 


47 50 


49 


03 


50 67 


20 


41 


94 


43 Zo 


45 16 


46 67 


48 


39 


50 00 


51 


61 


53 22 


21 


44 


03 


45 50 


47 42 


49 00 


50 


81 


52 50 


54 


19 


56 00 


22 


46 


13 


47 67 


49 68 


51 22 


53 


23 


55 00 


56 


77 


58 67 


23 


48 


23 


49 83 


51 94 


53 67 


55 


65 


57 50 


59 


35 


61 22 


24 


50 


32 


52 00 


54 19 


56 00 


58 


06 


60 00 


61 


94 


64 00 


25 


52 


42 


54 17 


56 45 


58 22 


60 


48 


62 50 


64 


52 


66 67 


26 


54 


52 


56 2,2, 


58 71 


60 67 


62 


90 


65 00 


67 


10 


69 22 


27 


56 


61 


58 50 


60 97 


63 00 


65 


32 


67 50 


69 


68 


72 00 


28 


58 


71 


60 67 


63 23 


65 33 


67 


74 


70 00 


72 


26 


74 67 


29 


60 


81 


62 83 


65 48 


67 67 


70 


16 


72 50 


74 


83 


77 22 


30 


62 


90 


65 00 


67 74 


70 00 


72 


58 


75 00 


77 


42 


80 00 



OCT 1 14 



i6o 



All Happy 



WAGE TABLES 

SHOWING AMOUNT DUE FOR ANY NUMBER OF DAYS 
Ranging from $85 to $100 Per Month 



$8s.oo 
Per Month 


$90.00 
Per Month 


$9S-oo 
Per Month 


$100.00 
Per Month 


P 

6 


Month 

of 
31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 

30 Days 


Month 

of 

31 Days 


Month 

of 
30 Days 


Month 

of 
31 Days 


Month 

of 

30 Days 


I 


$2 


74 


$2 


83 


$2 


90 


$3 


00 


$3 


06 


$3 


17 


$3 


23 


$3 33 


2 


5 


48 


5 


67 


5 


81 


6 


00 


6 


13 


6 


33 


6 


45 


6 67 


3 


8 


23 


8 


50 


8 


71 


9 


00 


9 


19 


9 


50 


9 


68 


10 00 


4 


10 


97 


II 


33 


II 


61 


12 


00 


12 


26 


12 


67 


12 


90 


13 33 


5 


13 


71 


14 


17 


14 


52 


15 


00 


15 


32 


15 


83 


16 


13 


16 67 


6 


16 


45 


17 


00 


17 


42 


18 


00 


18 


39 


19 


00 


;9 


36 


20 00 


7 


19 


19 


19 


83 


20 


32 


21 


00 


21 


45 


22 


17 


22 


58 


23 33 


8 


21 


94 


22 


67 


23 


23 


24 


00 


24 


52 


25 


33 


25 


81 


26 67 


9 


24 


68 


25 


50 


26 


13 


27 


00 


27 


58 


28 


50 


29 


03 


30 00 


10 


27 


42 


28 


33 


29 


03 


30 


bo 


30 


65 


31 


67 


32 


26 


33 33 


II 


30 


16 


31 


17 


31 


93 


33 


00 


33 


71 


34 


83 


35 


48 


36 67 


12 


32 


90 


34 


00 


34 


84 


36 


00 


36 


77 


38 


00 


38 


71 


40 00 


13 


35 


65 


36 


83 


37 


74 


39 


00 


39 


84 


41 


17 


41 


94 


43 33 


14 


38 


39 


39 


67 


40 


64 


42 


00 


42 


90 


44 


33 


45 


16 


46 67 


15 


41 


13 


42 


50 


43 


55 


45 


00 


45 


97 


47 


50 


48 


39 


50 00 


16 


43 


87 


45 


33 


46 


45 


48 


00 


49 


03 


50 


68 


51 


62 


53 33 


17 


46 


61 


48 


17 


49 


35 


51 


00 


52 


10 


53 


83 


54 


84 


56 67 


18 


49 


35 


51 


00 


52 


26 


54 


00 


55 


16 


57 


00 


58 


07 


60 00 


19 


52 


10 


53 


83 


55 


16 


57 


00 


58 


23 


60 


17 


61 


29 


63 33 


20 


54 


84 


56 


67 


58 


06 


60 


00 


61 


29 


63 


33 


64 


52 


66 67 


21 


57 


58 


59 


50 


60 


97 


63 


00 


64 


35 


66 


50 


67 


75 


70 00 


22 


60 


32 


62 


33 


63 


87 


66 


00 


67 


42 


69 


67 


70 


97 


73 33 


23 


63 


06 


65 


17 


66 


77 


69 


00 


70 


48 


72 


83 


74 


20 


76 67 


24 


65 


81 


68 


00 


69 


68 


72 


00 


73 


55 


76 


00 


77 


42 


80 00 


25 


68 


55 


70 


83 


72 


58 


75 


00 


76 


61 


79 


17 


80 


65 


83 33 


26 


71 


29 


73 


67 


75 


48 


78 


00 


79 


68 


82 


33 


83 


88 


86 67 


27 


74 


03 


76 


50 


78 


39 


81 


00 


82 


74 


85 


50 


87 


10 


90 00 


28 


76 


77 


79 


33 


81 


29 


84 


00 


85 


81 


88 


67 


90 


33 


93 33 


29 


79 


51 


82 


17 


84 


19 


87 


00 


88 


87 


91 


83 


93 


55 


96 67 


30 


82 


26 85 


00 


87 


10 


90 


00 


91 


94 


95 


00 


96 


78 


100 00 



WYNKOOP HALLENBECK CRAWFORD CO., NEW YORK. 



